1 no ingredients
Directions
CONTINUED FROM PART I BLUEBERRY SYRUP: Combine 1 c water, the
blueberries, sugar, lemon zest and juice, orange zes Remove the
saucepan and sir in the cornstarch mixture. Return the pan to th
FRESH WAYS WITH BREAKFASTS & BRUNCHES; Time-Life Books/Alexandria,
Virgini
Servings: 6 servings
Overnight French Toast With Blueberry Syrup P Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French; Fruit
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into antiquity, at least as far as ancient Egypt, and potentially, even further back. In practice though, mostly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, entrees and afters, something we still use today. This early Roman chef describes how the ancient chefs made use of many aromatic flavours, including many that are still in use today such as basil, rue and parsley. During the following few hundred years, the rich families of Wesstern Europe competed with each other to serve up the most extravagent meals, and consequentially chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording popular recipes of the day. By the time we get to the 1900s, cooking publications are in high demand, mostly as a result of better eduction, leisure time and having more money. |
We hope you enjoy this Overnight French Toast With Blueberry Syrup P recipe.
