Ingredients
1 each envelope unflavored gelatin
1/2 cup sugar
1 dash salt
4 each egg yolks
1/2 cup lemon juice
1/2 cup orange juice
1/4 cup water
1/2 tsp lemon peel, grated
1/2 tsp orange peel, grated
4 each egg whites
1/3 cup sugar
1 each 9-in baked pastry shell
Directions
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin
mixture. Cook and stir over medium heat just till mixture comes to
boiling. Remove from heat; stir in peels. Chill, stirring
occasionally, till mixture mounds slightly when dropped from a spoon.
Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
beating to stiff peaks; fold in gelatin mixture. Pile into cooled
baked pastry shell. Chill till firm. Trim with whipped cream and thin
orange slices cut in fourths. Source: Better Homes & Gardens Dessert
Cookbook.
Servings: 6 servings
Citrus Chiffon Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Experts have proved the existance of recipes back into distant history, in truth as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just basic hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in the Sumerian language describing 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 and blissful. During the time of the Roman Empire a man called Apicius compiled a number of scripts which described recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and desserts, a very modern way of dining. He also tells us how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like basil, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the East, including spices like coriander, basil and rosemary. These new spices and herbs was responsible for an outbreak in books on cooking, most of which are now in academic collections. By the arrival of the 20th century, recipe publications are increasing in popularity mostly due to increased literacy, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Citrus Chiffon Pie recipe.
