Ingredients
2 cup water
1/2 cup lemon juice
3/4 tsp salt
1 cup sugar
1 cup water
1 cup flour, or 10 tablespoons
4 egg yolks
1/2 cup sugar
1 tbsp lemon rind, grated
1 tbsp butter
8 oz coconut, shredded
Directions
Combine 2 cups water, lemon juice, salt, and 1 cup sugar in top of
double boiler and bring to a boil over direct heat. Place over
boiling water. Add 1 cup water gradually to flour, mixing to a smooth
paste. Add gradually to hot mixture and cook 5 minutes, stirring
constantly. Beat egg yolks with 1/2 cup sugar; add slowly to lemon
mixture, cook 2 minutes, stirring constantly. Add lemon rind and
butter. Cool 10 minutes. Makes 4-2/3 cups filling, or enough to
spread between layers and on top and sides of three 9" layers.
Sprinkle coconut generously on sides of cake. Decorate top of cake
with a 1" border of coconut.
Servings: 1 servings
Coconut Lemon Filling Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the distant past, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early records were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. During the time of the Romans a man called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, something that is very familiar to us today. He also describes how the early Romans made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as thyme, rue and dill. Moving our culinary historical trip onwards, there are a couple of interesting books which date from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals prepared for the wealthy. In the 15th century, the Crusaders brought back many spices and herbs from the holy lands, including coriander, basil and rosemary. These new spices and herbs led to an explosion in books on cookery, some of which are now in private cookery archives. When we get to the 1900s, recipe books are in high demand, mostly due to better eduction, more leisure time and disposable income. The arrival of TV brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Coconut Lemon Filling recipe.
