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 quite possible to follow the history of recipes back into the distant past, in fact as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these old recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to experts are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also recounts how the Roman cooks made use of a good variety of herbs, including many that are still in use today for example basil, fennel and dill. Later on, there are some interesting books dating from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are nothing to do with the indian curry that appears on menues today, but rather accounts of the types of meals eaten by the rich and powerful of that period. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new spices and herbs caused an outbreak in books on cooking, some of which are now in private libraries. The introduction of the TV brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Advokaat recipe.
