Ingredients
5 eggs separated
1 1/4 cup sugar
2 cup whipping cream
3 large lemons (2/3 c. juice)
2 envelopes unflavored gelatin
1/8 tsp cream of tartar
2 cup fresh berries (optional)
Directions
Beat together egg yolks and sugar. Grate rinds of lemons (I don't use
this) and squeeze out juice, measuring out 2/3 cups lemon juice. Add
rind to the egg yolks, then gradually add the 2/3 cups lemon juice,
beating all the while. (This "cooks" the egg yolk.) Soften the
gelatin in 1/2 cup of hot water and beat until it is dissolved. Allow
to cool slightly. Whip the cream lightly and stir into lemon mixture;
then stir in gelatin and continue stirring until mixture begins to
thicken. Beat egg whites with cream of tartar until stiff but not
dry; fold into lemon mixture. Spoon souffle into dish and chill in
refrigerator until completely set (about two hours). Serve with
berries if desired. 12 servings.
Servings: 12 servings
Cold Lemon Souffle (M_C-Tx) Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Fruit
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these early cookbooks were just basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to academics are a few 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 drank it feel exhilarated. During Roman times 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also recounts how the cooks of Roman times used a good variety of spices and herbs, including a few that are still present in modern kitchens for example basil, mint and parsley. Closer to modern times, we find a couple of cookery books from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food enjoyed by the rich. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices like rosemary and coriander. These new spices and herbs caused a surge in recipe publications, some of which are now in academic collections. During the succeeding few centuries, the powerful and wealthy competed to lay on the best banquets, and consequentially the best chefs and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, testing, and recording the recipes of their peers. By the arrival of the twentieth century, cooking publications were highly popular as a result of higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Cold Lemon Souffle (M_C Tx) recipe.
