Ingredients
1 stephen ceideburg
4 cup strong coffee, chilled
1 qt chocolate ice cream
1 qt vanilla ice cream
1 cup whipping cream, well-chilled
1/4 tsp salt
1/2 cup granulated sugar
1/4 tsp almond extract
1/2 tsp vanilla
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon, optional
Directions
Pour chilled coffee into a punch bowl. Add walnut-sized chunks of ice
cream.
Whip cream, adding salt, sugar, almond extract and vanilla. Whip
until soft peaks form. Fold into punch. Sprinkle with nutmeg and
optional cinnamon.
Per serving: 82 calories (5 percent from protein, 42 percent from
carbohydrate, 53 percent from fat), 1 gram protein, 9 grams
carbohydrate, 5 grams fat, 19 milligrams cholesterol, 37 milligrams
sodium.
Exchanges: 1/2 bread, 1 fat.
Makes 10 servings
Posted by Stephen Ceideburg
Servings: 10 servings
Coffee Mocha Punch Recipe brought to you by Recipe Ideas
Categories: Beverages; Coffee; Drink
The History of Recipes
Experts have proved the existence of recipes far back into distant history, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these early recipes were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to historians are a few stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the meals were split into starters, entrees and dessert, something we still use today. Aspicius describes how the Roman chefs made use of many different aromatic flavours, including a few you will know like bay, rue and asafoetida. Moving on, there were a couple of books which appeared in the 14th Century - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals cooked for the rich and powerful of those days. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in publications on food, most of which still exist in academic collections. During the next few hundred years, the rich and powerful families of the West strove to lay on the most exotic meals, and as a consequence, the best cooks and their recipes were greatly in demand. Even so, it was during the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery books are starting to become popular mostly as a result of more people being able to read, more leisure time and having more money. Like it or not, the introduction of TV gave us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Coffee Mocha Punch recipe.
