Ingredients
1 cup cooked chinese gooseberry pulp
2 eggs
1 cup boiled milk
1 tbsp cornflour
1/2 tsp vanilla
3 oz sugar
1/2 cup whipped cream
1/8 tsp salt
Directions
Method: 1. Beat the egg yolks well. Add the salt, cornflour and
vanilla and after stirring add the milk gradually, continuing to stir.
2. Cook the mixture over boiling water until it thickens and stir in
half the sugar.
3. Beat the egg whites until they are stiff and whilst beating add in
the rest of the sugar.
4. When the yolk mixture has cooled, fold in the egg whites, the
pulped gooseberries, and the whipped cream.
5. Pour the mixture into a serving bowl and place sliced gooseberries
around the top.
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 6/93
Servings: 6 servings
Chinese Gooseberry Cream Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fruit; Meat; Poultry
The History of Recipes
Recipes as a concept can be observed way back into the far past, certainly as far as ancient Egypt, and quite possibly further than that. However, mostly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, a very modern way of dining. This early Roman chef recounts how the cooks of his times were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens like bay, fennel and dill. As our culinary historical trip moves to more modern times we have a couple of cookery books which appeared in the fourteenth century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they have no connection with the curry that we all know today, but instead recipes for the types of meals served to the upper classes of that period. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in manuscripts on cooking, most of which are kept safe in private collections. Over the following few centuries, the upper-class families of Europe competed to lay on the most exotic meals, and consequentially the best cooks and their collection of recipes were greatly in demand. Even so, it was during the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, testing, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books are highly popular mostly as a result of better eduction, more leisure time and having more money. The arrival of TV brings us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Chinese Gooseberry Cream recipe.
