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
We can read the history of meal recipes far back into antiquity, at least as far back into recorded history as pharonic Egypt, and maybe further still. In practice though, sadly, these ancient cookbooks were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are some ancient tablets in Sumerian 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 those who drank it feel exhilarated and blissful. Continuing our culinary historical journey, there were a couple of recipe books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of food prepared for the upper classes of that period. During the succeeding few centuries, the wealthy families of Europe competed with each other to serve the most extravagent banquests, and as a consequence, the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe books were in high demand, as a result of more people being able to read, people having more leisure time and having more money to spend. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cold Cherry Soup Meggy Leves Tspn00b recipe.
