Ingredients
4 mint sprigs, up to 5 sprigs
1 1/2 cup sugar cold water
3/4 cup lemon juice, fresh if possible
1 1/2 qt ginger ale
GARNISH
1 lemon slices, thin
Directions
"A mock mint julep drink."
Rinse the mint and discard stems. Place the sugar,
water, and lemon juice in a medium-sized bowl, mix,
and stir in the mint leaves. Allow to stand for 30
minutes. Fill a large pitcher with ice cubes and
strain the liquid over the ice. Add the ginger ale and
lemon slices, and serve.
SERVINGS: 10 TALL GLASSES SOURCE: _Drinks Without
Liquor_ by Jane Brandt
Servings: 10 servings
Kentucky Derby Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Fruit
The History of Recipes
We are able to track the history of meal recipes way back into antiquity, in fact as far back as ancient Egypt, and quite possibly further than that. Having said that, these, early recipes were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian describing the baking 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 `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. He tells us how the roman meals were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also describes how the ancient Romans used many herbs and spices, including many that are still in use today for example bay, rue and asafoetida. As we move on, there were some interesting books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that is popular today, but instead descriptions of the types of meals eaten by the upper classes of that period. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices like basil and coriander. These new culinary innovations prompted an explosion in manuscripts on food, many of which are now in academic collections. During the following few hundred years, the rich and powerful families of Wesstern Europe strove to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes of the day. By the time we get to the 1900s, cookery publications are greatly in demand mostly due to more people being able to read, people having increased spare time and disposable income. The arrival of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Kentucky Derby recipe.
