Ingredients
4 bananas
7/8 oz cornstarch
1 3/4 oz sugar
1 tbsp milk
1 3/4 oz baking chocolate
Directions
1. Peel bananas and cut in half lengthwise. Melt chocolate and stir
in milk and cornstarch. Bring to boil.
2. Put bananas in a dessert dish, pour the sauce over them. Garnish
with cool whip or whipped cream, or add a scoop of vanilla ice cream.
Serve warm or cold.
Source: Brigitte Sealing, Cyberealm BBS, Watertown NY Typed for you
by: Linda Fields Sysop, Cyberealm BBS, Watertown NY 1993
Servings: 4 servings
Chocolate Bananas From Brigitte Sealing Recipe brought to you by Recipe Ideas
Categories: Banana; Chocolate; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be found back into distant history, in fact as far back into history as ancient Egypt, and quite possibly further than that. Having said that, generally, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the Roman cooks used a good variety of aromatic flavours, including a few you will know like basil, rue and parsley. Continuing our culinary historical journey, we have some books which appeared in the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that is popular today, but rather descriptions of the types of food on the menues of the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the East, including spices like rosemary and coriander. The introduction of these new foods and spices created an explosion in books on cookery, many of which still exist in private collections. Over the succeeding few hundred years, the wealthy families of Europe strove to serve up the most exotic meals, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe books were greatly in demand mostly as a result of increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Chocolate Bananas From Brigitte Sealing recipe.
