Ingredients
3 large egg whites
1/3 cup sugar
2 firm-ripe bananas (each about 6 oun, ces)
2 1/2 tbsp miniature semisweet chocolate chips
Directions
Note: Can be prepared in 45 minutes or less.
Preheat oven to 450 F. and lightly butter six 3/4-cup ramekins (3 1/2
inches in diameter by 1 1/2 inches high).
In a bowl with an electric mixer beat whites until they just hold soft
peaks and gradually beat in sugar until meringue holds stiff peaks.
Coarsely grate bananas onto meringue and gently fold with chocolate
chips into meringue.
Arrange ramekins on a baking sheet and divide mixture evenly among
them, mounding it in centers. Run a knife around sides of ramekins,
freeing mixture to aid rising, and bake soufflés in middle of oven
until puffed and golden brown, about 15 minutes.
Serve soufflés immediately.
Serves 6.
Each serving about 120 calories and 2 grams fat (15% of calories from
fat) Gourmet December 1996 ]]]]]
Servings: 6 servings
Banana Chocolate-Chip Souffles *Jb Recipe brought to you by Recipe Ideas
Categories: Banana; Casserole; Chocolate; Dessert; Egg
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to experts is a collection of clay tablets in the Sumerian language which describe the making 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. As we move into The time of the romans 25BC a man called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks used a wide range of herbs and spices, including a few you will know such as thyme, rue and parsley. Closer to modern times, we have a couple of recipe books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that appears on menues today, but rather descriptions of the types of meals on the menues of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices like parsley and basil. The introduction of these new foods and spices created an outbreak in cookery books, the majority of which are now in academic collections. For the next few years, the rich families of the West competed with each other to lay on the most extravagent banquests, and as a result the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes of the day. By the advent of the twentieth century, cooking publications were in high demand, as a result of increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Banana Chocolate Chip Souffles _Jb recipe.
