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 are able to read the history of `recipes` far back into distant history, at least as far back into history as the Egyptians, and possibly even further. However, these, old cookbooks were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to academics are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. He also recounts how the ancient Romans were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens like thyme, mint and asafoetida. As we move on, we find some recipe books from the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food prepared for the nobility of the period. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the East, such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in recipe books, some of which are kept safe in academic collections. During the next few centuries, the powerful and wealthy competed with each other to offer the best banquets, and as a result cooks and their recipes were much in demand. Nevertheless, it was during the 19th century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks are in great demand, due to increased literacy, more free time and having more disposable income. The revolution that is television gave us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Mary Korman's Icebox Pudding recipe.
