Ingredients
2 lb fresh cherries, pitted*
1 water
1 lemon slice, seeded
2 tsp cornstarch
2 tbsp sugar
3 tbsp sour cream
Directions
*2 lb. canned pitted sour cherries may be substituted. Fresh cherries:
Place them in a saucepan and add approx. 1 1/2 c. cold water or
enough to cover cherries. Add sugar and lemon.
Canned Cherries: Put cherries with liquid from can into the saucepan.
Simmer canned cherries for 5 minutes or until hot. Simmer fresh
cherries for 10 minutes or until they have softened; simmer either
with sugar and lemon. Remove from the heat.
Stir together the cornstarch and sour cream; pour the mixture into
the hot cherries. Return saucepan to the heat and stir until the
sour cream is well combined and the liquid has thickened. Do not let
the soup boil after the sour cream has been added. Cool and chill
the soup. Add additional sugar and lemon juice, if desired. Serve
chilled.
Servings: 1 servings
Cold Cherry Soup- Meggy Leves Tspn00b Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into history, at least as far as the Egypt of the Pharoahs, and maybe even further. However, generally, these old records were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which describe 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 anyone who drank it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the early Romans used many different spices and herbs, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. Moving on, there were two interesting books published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is served today, but instead recipes for the types of food prepared by the chefs of the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including spices such as parsley and basil. These new foods and spices was responsible for an increase in manuscripts on food, the majority of which are kept safe in private collections. During the following few centuries, the upper-class families of the West competed with each other to serve the most extravagent banquests, and consequentially chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing the recipes of their peers. By the advent of the 1900s, cookery publications were in high demand, as a result of better eduction, leisure time and being a little richer. Like it or not, the introduction of TV brings us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on this site. |
We hope you enjoy this Cold Cherry Soup Meggy Leves Tspn00b recipe.
