Ingredients
STEPHANIE BLESSING GFKK94A
1 oranges, halved; pulp
1 removed
1 brown sugar
1 cinnamon sticks
1 whole nutmeg
2 whole clove
1 tissue paper
1 <<
1 colored plastic wrap
Directions
Cut oranges in half and remove the pulp as best you can. Dry the
oranges in a 250 degree oven for abut 2 hours on warm. Allow to cool
thoroughly. Mound brown sugar into the empty half shell. Use cinnamon
sticks for legs along the sides (6 to 8 depending on the size of the
orange). Just push into the sugar.
A whole nutmeg is pushed into the sugar as the head with 2 whole
cloves for eyes.
Wrap in tissue paper or colored plastic wrap with instruction to just
drop into two quarts of cider and heat through. My neighbors love
these and ask for them year after year.
Sally in W.V.
MM Format Norma Wrenn npxr56b Submitted By BILLSFAN@IX.NETCOM.COM
(EDWARD GILBERT) On FRI, 10 NOV 1995 035416 -0800
Servings: 1 recipe
Cider Bugs Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these early cook books were just simple pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Moving our culinary historical trip onwards, we have two recipe books published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the indian food that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new tastes was responsible for an outbreak in recipe publications, most of which still exist in private libraries. During the succeeding few hundred years, the rich families of the West strove to lay on the most extravagent meals, and consequentially chefs and their collection of recipes could command a high salary. However, it was during the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes of the day. By the arrival of the 1900s, cooking publications were starting to become popular mostly as a result of better eduction, increased leisure time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Cider Bugs recipe.
