1 cup evaporated milk
2 eggs, slightly beaten
1 cup sugar
1/4 tsp salt
1 tbsp gelatin
1 tsp vanilla
12 macaroons
6 candied cherries
1 cup water
Directions
Soften gelatin in 1/4 cup water. Combine milk, 3/4 cup water, sugar,
salt, and eggs. Cook over hot water until mixture coats a spoon. Add
gelatin. Stir until dissolved. Add flavoring. Cool. Line a mold with
macaroons. Cover with custard. Chill until firm. Garnish with
whipped cream and candied cherries. 6 servings.
Amy A. Hartman, Pasadena, CA.
Servings: 6 servings
Macaroon Pudding Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert
The History of Recipes
Academics have traced the existence of recipes way back into the distant past, at least as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
As our culinary historical trip moves to more modern times there are two recipe books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are not about the indian curry that is served today, but instead accounts of the types of meals on the tables of the upper classes of that time. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, including parsley and basil. These new spices and herbs was responsible for a torrent in books on cooking, the majority of which are now in private cookery archives. The introduction of television brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Macaroon Pudding recipe.
