Ingredients
4 1-oz sq semisweet chocolate
1/2 cup sugar
2 cup hot water
2 qt milk
1 1/2 tsp vanilla extract
1 qt vanilla ice cream
1 qt club soda
1/2 pt heavy cream, whipped
1 ground cinnamon
Directions
Recipe by: Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 In a
large saucepan combine the chocolate and sugar with the hot water.
Bring to a boil, stirring for 2 mins. Add milk, and continue heating.
When hot, beat in vanilla with a rotary egg beater or whisk. Remove
from heat. Chill, then pour into a punch bowl over ice cream. For
sparkle, add club soda. Top with whipped cream and dust with
cinnamon. Yield: 12 servings.
Servings: 12 servings
Chocolate Punch Recipe brought to you by Recipe Ideas
Categories: Beverages; Chocolate; Dessert; Drink
The History of Recipes
Food historians have found proof that recipes existed far back into distant history, in truth as far back into history as the early Egyptians, and maybe even further. However, in the main part, these old cookbooks were just very simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language 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 people feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius created some documents describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef informs us how the early Romans made use of many different aromatic flavors, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. As we move on, we find a couple of interesting books which were published in the 14th Century : one book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are not about the curry that appears on menues today, but instead accounts of the types of meals enjoyed by the upper classes. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, such as coriander, parsley, basil and rosemary. These new spices and herbs prompted an increase in manuscripts on cooking, some of which are kept safe in private cookery archives. During the following few hundred years, the powerful and rich competed with each other to serve up the most extravagent meals, and as a result cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing the recipes of their peers. By the time we get to the 1900s, cookbooks are in great demand, mostly as a result of increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Chocolate Punch recipe.
