Ingredients
2 envelopes unflavored gelatin
1/2 cup cold condensed beef broth
3 cup tomato juice
2 slice onion
2 bay laves
1/4 tsp celery salt
1/2 cup condensed beef broth
2 tbsp lemon juice
1 cup chopped celery
1 can (7 1/2 oz) drained, flaked,
1 canned crab meat
3 hard cooked eggs, cut in
1 half
Directions
Soften gelatin in 1/2 cup cold beef broth. Combine 3 cups tomato
juice, onion, bay leaves and celery salt; bring to boiling. Remove
onion and bay leaves. Ad softened gelatin; stir till dissolved. Add
additional 1/2 cup beef broth and 2 tablespoons lemon juice. Chill
till partially set.
Fold in chopped celery and crab meat. Turn into 5 1/2 cup mold;
chill till firm. Unmold; garnish with eggs, cut into wedges.
125 calories per serving.
Servings: 6 servings
Corn-Tomato Aspic Recipe brought to you by Recipe Ideas
Categories: Tomato
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into ancient history, in truth as far back into history as the ancient Egyptians, and potentially, even further back. In practice though, these, old cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian 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 having made anyone who drank it feel exhilarated. Closer to modern times, we have a couple of interesting cookery books dating from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are not about the curry that appears on menues today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of that period. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new culinary ideas caused a torrent in manuscripts on cooking, some of which are now in academic collections. During the next few hundred years, the upper-class families of Europe tried to serve up the most exotic banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, trying out, and recording the recipes of their peers. Like it or not, the introduction of TV brings us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing 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 Corn Tomato Aspic recipe.
