Ingredients
2 tbsp cornstarch dissolved in 1/4
1 cup lemon
1 juice
1 tsp grated orange rind
1 1/3 cup orange juice
1/2 cup sugar
1/4 cup orange liqueur
1 grapefruit and orange
1 sections
Directions
Combine the dissolved cornstarch, orange rind, juice, and sugar in a
saucepan and simmer for 3 to 5 minutes or until thickened and clear.
Remove from the heat and stir in orange liqueur to taste. Pour over
chilled citrus sections.
Yield: about 2 1/2 cups sauce
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750
From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:39:56
~0500
Servings: 1 servings
Citrus Sauce For Citrus Sections Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into distant history, in fact as far back into history as ancient Egypt, and maybe further still. Interesting though that is, these, old cook books were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian which show 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 wonderful. As we move into Roman times around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also informs us how the Romans used many different spices, including a few that are still present in modern kitchens such as thyme, fennel and dill. During the following few centuries, the powerful and wealthy strove to serve up the most exotic meals, and because of this the best cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and recording popular recipes of the day. By the advent of the 1900s, cook books were greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Citrus Sauce For Citrus Sections recipe.
