Ingredients
1 tbsp butter
1/2 cup sugar
4 tsp all-purpose flour
1/4 top. nutmeg
1 cup water
1 tsp grated lemon peel
2 tbsp lemon juice
Directions
In a small saucepan, melt butter. Stir in sugar, flour and nutmeg to
blend. Add water, lemon peel and juice. Cook and stir over medium at
until thickened and bubbly. Cook for 1 minute longer.
Makes 1 1/3 cups sauce.
Hayward Daily Review, 10/12/92.
Posted by Stephen Ceideberg; November 1 1992.
Servings: 1 servings
Lemon Sauce (Amish) Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Experts have proved the existance of recipes back into ancient history, in truth as far back as pharonic Egypt, and maybe even further. In practice though, sadly, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of tablets in ancient Sumerian 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 having made anyone who tried it feel `blissful`. During the time of the Roman Empire a roman called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius also recounts how the Romans were skilled in the use of a wide range of aromatic flavors, including some familiar names for example basil, mint and asafoetida. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new culinary innovations prompted an increase in recipe books, some of which are now in private libraries. Over the following few hundred years, the powerful and rich tried to lay on the most exotic banquets, and because of this chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down the recipes of their peers. By the arrival of the 20th century, cookbooks are increasing in popularity mostly due to higher levels of literacy, leisure time and having more money to spend. Like it or not, the introduction of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Lemon Sauce (Amish) recipe.
