Ingredients
1 qt soymilk or nut milk
4 tbsp agar flakes
1/4 cup coffee substitute
1 pinch sea salt
1/2 cup syrup, maple
2 tsp vanilla extract
6 tbsp kuzu
3/4 cup water
2 tsp tahini
1/4 tsp nutmeg, freshly grated
1/2 cup almonds, roasted, coarsely -chopped
Directions
Brng first 5 ingredients to a boil in a 2-quart saucepan, stirring
frequently.
Add vanilla, lower hat and simmer for 5 minutes.
Dissolve kuzu in water. Add to saucepan, stirring constantly, until
mixture thickens. Cook for one minute.
Turn off heat. Whisk in tahini and nutmeg.
Pour into individual serving bowls or one large bowl.
Allow to set in refrigerator, about one hour, or place in freezer
for 15 to 20 minutes.
Sprinkle almonds over pudding before serving.
Per serving: 263 cal, 24 g prot, 140 mg sod, 21 g carb, 10 g fat, 0
mg chol, 415 mg calcium
Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE
Servings: 6 servings
Coffee-Flavored Pudding Recipe brought to you by Recipe Ideas
Categories: Beverages; Coffee; Dessert
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into the far past, certainly as far back into history as early Egypt, and maybe further still. In practice though, mostly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics are a few clay 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 having made drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius created a few documents detailing recipes enjoyed by the Romans. He describes how the meals were divided into appetizers, entrees and afters, a very modern way of dining. This early Roman chef tells us how the Romans made use of many different aromatic flavours, including a few you will know like basil, rue and dill. Moving on, we have two recipe books which were published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that we all know today, but instead accounts of the types of meals on the tables of the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including coriander, parsley, and basil. The introduction of these new tastes created a surge in manuscripts on cooking, the majority of which are kept safe in private libraries. During the following few centuries, the rich families of Wesstern Europe competed to serve up the most extravagent meals, and as a consequence, the best cooks and their recipes were much in demand. Notwithstanding that, it was during the 1800s that cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the advent of the 1900s, cooking publications are highly popular mostly as a result of more people being able to read, people having more leisure time and having more disposable income. |
We hope you enjoy this Coffee Flavored Pudding recipe.
