Ingredients
1 1/2 tbsp unflavored gelatin
1/4 cup red wine
1 cup orange juice
3/4 cup raspberry juice
1/4 cup lemon juice
1 cup sauterne
2 tbsp kirsch
1 dash of salt
1 nut nutmeg to taste
1 cup orange sections
Directions
Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine.
Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice
3/4 cup raspberry juice
1/4 cup lemon juice
Add: 1 cup sauterne
2 tbs. kirsch ?
Dash of salt
nutmeg to taste
1 cup orange sections I must confess at this moment in time
I do not know what kirsch is.If some one knows I would appreciate
being enlightened.
Robbie I never tried making this soup.It really isn't something I
would enjoy.I sent it along because,the authors of the book are
infallable.Nothing the bride or I have made following there recipe to
a "T" has been anything other than delicious.I would be interested in
knowing your taste bud's reaction to said recipe.I am at a loss as to
what kirsch is.Maybe Elaine,or Barb. might know.. Irwin E.In South
Jersey
Servings: 6 servings
Citrus Soup Frappe -P I.e.s.jjgf65a Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
We can follow the history of `recipes` back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, these, ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into The time of the roman empire 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were split into starters, main meal and desserts, a very modern way of dining. Additionally, he recounts how the ancient chefs were skilled in the use of a good variety of aromatic flavors, including some familiar names like thyme, rue and parsley. Later on, we have a couple of books which date from the 14th Century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the nobility of those days. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from Arab countries, including rosemary and coriander. The introduction of these new culinary ideas was responsible for an eruption in books on cooking, the majority of which are now in academic collections. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Citrus Soup Frappe P I.e.s.jjgf65a recipe.
