Ingredients
4 tbsp butter
3/4 cup conf. sugar, sifted
1 tsp vanilla
3 oz unsweetnd choc., melted
1/4 tsp salt
2 each egg whites
3/4 cup conf. sugar, sifted
Directions
Cream butter; add 3/4 cup sugar and blend. Add vanilla chocolate and
salt and mix well. Beat egg whites until stiff, but not dry. Add 3/4
cup sugar, 2 tablespoons at a time, beating after each addition until
blended. Continue beating until mixture stands in peaks. Add to
chocolate mixture, folding only enough to blend. Makes enough
frosting to cover top of one 9-inch layer and sides of two 9-inch
layers. Kate Smith Collection 1940 Published by General Foods Corp.
Servings: 1 servings
Chocolate Fluff Frosting :::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Dessert
The History of Recipes
Historians have proved the existance of recipes way back into ancient history, certainly as far back into history as the Egyptians, and maybe even further. Interesting though that is, these, old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language 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 blissful. Progressing into The time of the romans 25BC a man called Apicius created some documents detailing recipes enjoyed by the Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. He also recounts how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, mint and dill. As our culinary historical trip moves to more modern times we have a couple of recipe books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that appears on menues today, but rather recipes for the types of food on the tables of the wealthy. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, such as parsley and basil. These new culinary innovations prompted an eruption in books on cookery, some of which still exist in private collections. By the arrival of the twentieth century, cooking publications were highly popular mostly due to more people being able to read, more free time and being a little richer. The introduction of television brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chocolate Fluff Frosting ___gwhp32a recipe.
