Ingredients
1 package semi-sweet chocolate (8 sqs)
1 cup sifted confectioners sugar
1 egg, well beaten
1 tbsp milk
1 assorted decorations*
Directions
* Use 1/3 c angel flake coconut, 1/4 c chocolate or colored decors or
colored sugar crystals, and 1/3 c finely chopped almonds or pecan
halves Melt chocolate in saucepan over very low heat; stirring
constantly. Remove from heat. Add sugar, egg and milk; beat until
smooth. Chill until firm enough to handle, about 30 min. Shape into
1/2" balls, ovals or logs. Roll in decorations. (Pacan halves may be
pressed into confection tops instead of rolling confections in
chopped almonds.) From Baker's Collections of Riches
Servings: 60 servings
Chocolate Creams Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Food historians have traced the existance of recipes back into the far past, in fact as far back into recorded history as ancient Egypt, and maybe even further. Having said that, mostly, these old records were just basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to academics are a few stone tablets in Sumerian describing 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 `blissful`. During Roman times around 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef tells us how the early Romans were skilled in the use of many different spices and herbs, including some familiar names for example basil, fennel and dill. As our culinary historical trip moves on a few more years we have a couple of books which appeared in the 1300s ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the upper classes. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices such as rosemary and coriander. The introduction of these new foods and spices prompted an increase in recipe books, most of which are kept safe in academic collections. During the succeeding few hundred years, the rich families of Wesstern Europe strove to serve the most exotic meals, and consequentially chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and writing down the recipes of their peers. By the arrival of the 1900s, cooking publications were greatly in demand mostly as a result of better eduction, leisure time and having more disposable income. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chocolate Creams recipe.
