Ingredients
2 cup water
1/2 cup lemon juice
3/4 tsp salt
1 cup sugar
1 cup water
1 cup flour, or 10 tablespoons
4 each egg yolks
1/2 cup sugar
1 tbsp lemon rind, grated
1 tbsp butter
8 oz coconut, shredded
Directions
<1> x Cornstarch Combine 2 cups water, lemon juice, salt, and 1
cup sugar in top of double boiler and bring to a boil over direct
heat. Place over boiling water. Add 1 cup water gradually to flour,
mixing to a smooth paste. Add gradually to hot mixture and cook 5
minutes, stirring constantly. Beat egg yolks with 1/2 cup sugar; add
slowly to lemon mixture, cook 2 minutes, stirring constantly. Add
lemon rind and butter. Cool 10 minutes. Makes 4-2/3 cups filling, or
enough to spread between layers and on top and sides of three 9-inch
layers. Sprinkle coconut generously on sides of cake. Decorate top of
cake with a 1-inch border of coconut. Kate Smith Collection
1940 Published by General Foods
Servings: 1 servings
Coconut Lemon Fillng :::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is possible to track the history of written recipes back into distant history, in truth as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these ancient cook books were just very basic hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to academics are some ancient tablets in 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 people feel wonderful and blissful. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the chefs of Roman times used many different spices, including a few that will be familiar to modern cooks like bay, mint and parsley. For the decades that followed, the wealthy families of Europe tried to serve the most extravagent meals, and because of this cooks and their recipe collections were much in demand. Even so, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Coconut Lemon Fillng ___gwhp32a recipe.
