Ingredients
1 envelope unflavored gelatin
1/2 cup sugar
1/8 tsp salt
1/3 cup cocoa powder
3 eggs -- separated
1 1/2 cup milk
1 tsp vanilla
Directions
Mix gelatin, 1/4 cup of sugar, salt and cocoa in double boiler. Beat
egg yolks and milk together. Add to gelatin. Cook over boiling
water, stirring until gelatin is dissolved, about 5 minutes. Remove
from heat and add vanilla. Chill to unbeaten egg white consistency.
Beat egg whites until stiff; beat in remaining 1/4 cup sugar. Fold
gelatin mixture into egg whites. Turn into 6 custard cups.
Recipe By :
Servings: 6 servings
Chocolate Chiffon Dessert Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to read the history of `recipes` way back into antiquity, at least as far back into history as the ancient Egyptians, and possibly even further. In practice though, generally, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language 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 having made those who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents describing recipes prepared by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. He also describes how the early Romans were skilled in the use of many different spices, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. Later, there were some recipe books dating from the 1300s : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that is popular today, but instead recipes for the types of food served to the nobility of the time. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, such as basil and rosemary. These new culinary innovations caused an outbreak in recipe publications, many of which are kept safe in private collections. By the time we get to the 1900s, cookery books were in great demand, mostly due to more people being able to read, more free time and being a little richer. |
We hope you enjoy this Chocolate Chiffon Dessert recipe.
