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 quite feasible to follow the history of transcribed cooking instructions back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, generally, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts is a series of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef tells us how the Roman cooks used many different aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including basil and rosemary. These new culinary innovations prompted an explosion in books on cookery, many of which still exist in private collections. During the next few hundred years, the rich families of the West strove to serve the most extravagent banquests, and consequentially the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking publications were greatly in demand as a result of better eduction, more leisure time and disposable income. |
We hope you enjoy this Microwave Fudge (Carol's Recipe recipe.
