1/2 cup graham cracker crumbs
1/3 lemon juice
1/3 cup orange juice
1 envelope unflavored gelatin
3 eggs, separated
1 cup granulated sugar
1/2 tsp grated lemon rind
1 cup whipping cream
Directions
Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf
pan. In small heatproof bowl, combine lemon and orange juice;
sprinkle gelatni over juices and let soften for 1 minute. Set bowl
over simmering water for 2 minutes, stirring, until gelatin
dissolves. Remove from hot water and set aside to cool but not to
set. Meanwhile, in large bowl, beat egg whites until soft peaks form;
gradually beat in 1/2 cup of the sugar until stiff peaks form. In
separate bowl, beat yolks with remaining sugar and lemon rind for
aobut 5 minutes or until thick and lemon-colored. Stir in gelatin
mixture. Whip cream until firm peaks form; fold into yolk mixture;
fold in egg whites. Transfer to loaf pan, smoothing top. Sprinkle
with remaining crumbs. Cover and refrigerate until set, about 4
hours. Let soften in refrigerator for 4 hours before serving. Unmould
onto chilled serving plate; garnish with fruit. Makes 6-8 servings.
Source: Canadian Living Magazine; may 1989 issue Shared by: Sharon
Stevens.
Servings: 6 servings
Mary Korman's Icebox Pudding Recipe brought to you by Recipe Ideas
Categories: Dessert; Indian
The History of Recipes
We can trace the history of meal recipes back into antiquity, in fact as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, these, old recipes were just very simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, there are some books which appeared in the 14th Century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is served today, but rather recipes for the types of meals on the menues of the rich and powerful of the time. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cuisine, such as basil and rosemary. The introduction of these new culinary ideas caused an outbreak in manuscripts on cookery, the majority of which are now in private collections. For the next few years, the powerful families of Europe strove to serve up the most exotic meals, and because of this cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing the recipes of their peers. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Mary Korman's Icebox Pudding recipe.
