Ingredients
1 1/2 cup sugar
2 tbsp vanilla sugar
2 cup milk
9 egg yolks
1 1/2 cup grain alcohol (95-percent)
Directions
Mix sugars. Boil milk with half of sugars for two minutes. Let it
cool down. (For the milk it is easiest to use a pot which can later
be used with a mixer.)
Mix well (mixer at high speed) the yolks with the other half of the
sugars. Using mixer add to milk. Then (still using mixer) add alcohol
slowly. (The result is quite fluid, sweet and strong.) Bottle and
let rest for two weeks to let the mixture thicken.
NOTES:
* Egg-cognac: a potent sweet alcoholic beverage -- Advokaat is the
Dutch word for egg cognac. It is highly recommended for A. I.
(Alcohol Imbibing) meetings. This recipe is my modification of a
recipe I obtained in Poland. It makes a potent, superb advokaat (or
egg-cognac). The milk and eggs are healthy, the sugar and alcohol are
not. Yield: Serves 4-8.
* This advokaat can be drunk or, better yet, eaten with a spoon; it
is quite thick.
: Difficulty: easy.
: Time: 5 minutes preparation, 2 weeks aging.
: Precision: Measure the ingredients.
: Laurent Siklossy
: Vrije Universiteit, Amsterdam, The Netherlands
: siklossy@cs.vu.nl
: Copyright (C) 1986 USENET Community Trust
Servings: 1 batch
Advokaat Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages
The History of Recipes
It is possible to track the history of meal recipes far back into the distant past, in truth as far into history as early Egypt, and possibly even further. However, mostly, these old recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later, there were two interesting recipe books which were published in the 1300s - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the curry that is popular today, but instead accounts of the types of meals prepared by the cooks of the nobility of those days. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new herbs and spices was responsible for an eruption in manuscripts on food, many of which are kept safe in private cookery archives. For the decades that followed, the upper classes tried to offer the most extravagent meals, and because of this chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery books are starting to become popular mostly as a result of higher levels of literacy, more spare time and having more money. The arrival of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Advokaat recipe.
