Ingredients
CRUST
2 cup flour
2 tsp cream of tartar
1 tsp baking soda salt
6 tbsp lard
1/2 cup milk
SAUCE
3 tbsp butter
1 cup molasses water, or milk
2 cup brown sugar water
Directions
Mix the dry ingredients. Blend in the lard to form a coarse mixture.
Gradually add milk until the dough is smooth but not too sticky. Roll
the dough until it is 1/4 inch thick. Cut the dough into 4"X2"
rectangles. Pinch together the ends to form shapes resembling small
boats. Put the ingredients for the sauce in a casserole dish, place
it in the oven set at 350F and bring to a gentle boil. Put the
"little boats" in the sauce in a casserole dish, and bake at 350F for
about 30 minutes. To serve, remove the pastries from the casserole
dish & cover with the sauce.
Servings: 1 servings
Petits Bateaux Dans La Sauce (Little Boats In Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Experts have tracked the existence of recipes way back into antiquity, in fact as far back as early Egypt, and quite possibly further than that. However, these, old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
During Roman times around 25BC a roman called Apicius created some scripts detailing recipes enjoyed by the Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks made use of many herbs and spices, including a few you will know like bay, rue and parsley. During the succeeding few hundred years, the upper-class families of Europe competed with each other to offer the most extravagent meals, and because of this chefs and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Petits Bateaux Dans La Sauce (Little Boats In recipe.
