Ingredients
1/2 cup raisins
1 orange
1/2 tbsp cornstarch
1 tbsp cold water
1/2 lemon
1 tbsp butter
1 cup crushed pineapple
1 egg
3/4 cup sugar
Directions
Cornstarch pastry, see recipe
Cut raisins into small pieces. Grate rind and extract juice of Orange
and lemon. Mix with pineapple and sugar then boil gently for 10
minutes. Mix Cornstarch with cold water and add to first mixture,
stirring constantly until thickened. Add butter and cook five
minutes. Remove from stove and add egg slightly beaten. Roll pastry
one-quarter inch thick and cut into four-inch squares. Put a spoonful
of the filling on one half of each, moisten edges, and fold over
other half. Press down on edges and prick top will with a fork. Bake
at 400 degrees for 15 minutes.
From Modern Priscilla Cook Book (Year and author unknown)
This cookbook was given to Margie by her grandmother, She (her
grandmother) received it from her mother when she was married. We
don't know when or where Margie's g-grandmother got it. It is so old
and worn that the pages are starting to flake, and the front cover
cannot be read so we don't know who wrote this one. There is also no
dates or cover pages in the book. Pastry in next recipe-Gary
Servings: 6 servings
Pelham Tart Recipe brought to you by Recipe Ideas
Categories: Dessert; Pork
The History of Recipes
Recipes as an idea can be tracked way back into distant history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these ancient cookbooks were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times were skilled in the use of a wide range of herbs and spices, including many that are still in use today for example basil, rue and parsley. Moving on, we have two books from the 14th Century : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is served today, but rather accounts of the types of meals served to the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, such as parsley, basil and rosemary. These new spices and herbs created an outbreak in recipe books, the majority of which are now in private libraries. The revolution that is television brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pelham Tart recipe.
