4 large egg whites
1 cup sugar, castor
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla flavour
Directions
Preheat oven to 250 degrees F. With an electric mixer beat the egg
whites until soft peaks form, then gradually add the sugar. Beat
until firm.
Add the cornflour, vinegar and vanilla. When combined, turn out onto
a flat tray that has been greased and dusted with cornflour. Try a
circular shape with slightly more mixture at the edges so that it may
be served by placing goodies in its centre depression.
Cook in a pre-heated, cool (250 degrees F.) oven for one hour. When
cooked, turn the oven off, leave the oven door slightly ajar, and
allow to cool slowly in the oven. This slow cooling works to prevent
the loss of too much height. Serve cold, with whipped cream and fresh
fruit pieces, strawberries and kiwi fruit for example.
NOTES:
* Australian meringue dessert.
* Cornflour is known in North America as cornstarch. Castor sugar is
known there as granulated sugar.
* Make sure that you start off with a clean bowl and beat the egg
whites well. A bowl with smooth sides (glass, metal) will help the
eggs to whip up. A plastic bowl with scratches prevents the eggs from
attaining a very light texture. Also ensure that the sugar is fully
dissolved before going on to the next step. I have never had troubles
from over-whipping. The final texture should be meringue on the
inside with a thin crust on the outside.
: Difficulty: moderate.
: Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling.
: Precision: Measure the ingredients.
: Alex Patison UUCP: {pyrcorp,sun}!pta!alex
: Pyramid Technology Australia ACSNET: alex@pta.oz
: Copyright (C) 1986 USENET Community Trust
Servings: 6 servings
Pavlova Ii Recipe brought to you by Recipe Ideas
Categories: Australian
The History of Recipes
It is possible to follow the history of meal recipes back into distant history, at least as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these early cookbooks were just basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts is a series of ancient tablets in ancient Sumerian 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 anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were separated into starters, main course and afters, something that is very familiar to us today. This early Roman chef describes how the cooks of Roman times made use of many aromatic flavors, including a few you will know for example bay, mint and dill. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including coriander, parsley, and basil. These new spices and herbs was responsible for an increase in manuscripts on cooking, some of which are now in private collections. During the following few centuries, the powerful and rich strove to offer the most extravagent meals, and consequentially the best cooks and their recipes became highly prized. Even so, it was during the nineteenth century that cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes of the day. By the advent of the 1900s, cookbooks are greatly in demand mostly as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this Pavlova Ii recipe.
