Ingredients
2 cup brown sugar
2/3 cup margarine
1 can carnation milk (small)
2 cup icing sugar
1/2 cup nuts
Directions
mix to-gether first 3 ingredients and microwave for 9 minutes,
stirring after each 3 min. Remove from microwave and add icing sugar,
beat with electric mixer until it starts to thicken. Pour in greased
pan.
Servings: 6 servings
Microwave Fudge (Carol's Recipe Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge; Microwave
The History of Recipes
It is possible to track the history of written recipes back into antiquity, certainly as far back into recorded history as pharonic Egypt, and possibly even further. However, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the preparation 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 romans around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the early Romans made use of a wide range of spices and herbs, including many that are still in use today for example bay, rue and dill. Later, there are a couple of recipe books which were published in the 1300s - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that is served today, but rather recipes for the types of meals eaten by the nobility of the time. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an outbreak in manuscripts on cookery, the majority of which are now in private libraries. For the decades that followed, the wealthy families of the West competed to serve the most extravagent banquests, and as a consequence, chefs and their recipes were greatly in demand. Nevertheless, it was during the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording the recipes of their peers. By the time we get to the 20th century, cooking books were highly popular as a result of more people being able to read, more spare time and being a little richer. The arrival of television brought us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Microwave Fudge (Carol's Recipe recipe.
