Ingredients
2 package (4 serving size) or 1 pkg
1 (8 serving size) gelatin
1 black raspberry, orange or
1 black cherry
2 cup boiling water
1 qt vanilla ice cream
12 ladyfingers, split
Directions
Completely dissolve gelatin in boiling water. Add ice cream by
spoonfulls, stirring until completely melted. Chill until thickened
but still spoonable (Not completely set)
Meanwhile, trim off about 1 inch of the ladyfingers and place cut
ends down around side of 8 inch springform pan. Have rounded sides of
ladyfingers facing outside of pan. Spoon thickened gelatin mixture
into pan. Chill until firm, about 3 hours. Remove side of pan.
Garnish with whipped topping, fresh fruit and mint leaves if desired.
Source: Jello Company Submitted by Gail/Dale Shipp
Servings: 8 servings
Chiffon Ice Box Dessert Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the far past, certainly as far as the Egyptians, and potentially, even further back. Interesting though that is, these, early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to academics is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times made use of many herbs and spices, including some familiar names for example basil, rue and asafoetida. Closer to modern times, we find a couple of cookery books from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that appears on menues today, but rather accounts of the types of food on the tables of the rich and wealthy people of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices like basil and coriander. The introduction of these new culinary ideas led to an eruption in manuscripts on cookery, some of which still exist in private cookery archives. During the next few hundred years, the powerful and rich competed to lay on the best banquets, and consequentially the best chefs and their recipe collections were at a premium. However, it was during the 19th century that cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes of the day. By the time we get to the twentieth century, cookbooks are highly popular due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chiffon Ice Box Dessert recipe.
