Ingredients
3 squares sweetened mexican
1 chocolate grated
8 cup milk
Directions
Put the milk and chocolate into an earthenware pot and cook over a
low heat until the chocolate has melted. Stir constantly so that it
does not stick to the pan. When the chocolate comes to a boil, lower
the heat and beat vigorously with a molinillo until a thick foam
rises to the top. Serve hot in earthenware mugs. Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/15/96
show
Recipe By : TOO HOT TAMALES SHOW #TH6291
From: Pat Asher
~0600 (
Servings: 8 servings
Chocolate Mexicana Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Mexican
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into the far past, certainly as far back into history as the ancient Egyptians, and possibly even further. In practice though, generally, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics are a few tablets in ancient 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 those who drank it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius created some documents detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also tells us how the Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example thyme, rue and parsley. Closer to modern times, we have two recipe books dating from the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that we all know today, but rather descriptions of the types of meals served to the upper classes of that period. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab countries, including rosemary and coriander. These new culinary innovations caused an eruption in recipe publications, the majority of which still exist in private collections. By the time we get to the twentieth century, cooking publications were in great demand, mostly due to more people being able to read, more leisure time and having more money. |
We hope you enjoy this Chocolate Mexicana recipe.
