Ingredients
CRUST
1 cup flour
1/2 cup melted butter
1/2 cup chopped nuts (walnuts or pecans)
FILLING
5 eggs, separated
1 1/2 cup sugar
1 1/2 cup milk
1/4 cup poppy seeds
1/4 tsp salt
2 tsp cornstarch
2 tsp vanilla
1 1/2 tbsp unflavored gelatin
1/8 cup cold water
1/2 tsp cream of tartar
1 whipped cream
Directions
Servings: 12
DIRECTIONS: Crust: Combine all ingredients. Mix well until crust holds
together. Pat into 9 inch square pan. Bake at 325-F until light brown,
about 10 to 15 minutes. (Crust may be made ahead and frozen).
Filling: Dissolve cornstarch in 1/4 cup of the milk. Combine beaten
egg yolks, 1 cup sugar, and remaining milk in top of double boiler.
Stir until sugar dissolves. Add poppy seeds, salt and cornstarch
mixture. Cook until thick. Dissolve gelatin in cold water. Add to
cooked mixture. Add vanilla and mix well. Cool. Beat egg whites until
stiff. Gradually add cream of tartar and remaining 1/2 cup sugar.
Gently fold into cooled filling. Pour filling into crust and
refrigerate. Serve with whipped cream.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.
From: Sallie Krebs
Servings: 12 servings
Poppy Seed Chiffon Torte Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is possible to read the history of written recipes way back into the far past, at least as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to experts are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the chefs of Roman times made use of a good variety of herbs, including some familiar names such as thyme, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy land, including spices like parsley and basil. The introduction of these new tastes created an eruption in recipe manuscripts, some of which still exist in private cookery archives. For the decades that followed, the upper-class families of Europe competed with each other to offer the most extravagent meals, and consequentially the best chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down popular recipes of the day. By the time we get to the 1900s, cooking books are in great demand, mostly as a result of better eduction, people having increased spare time and disposable income. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Poppy Seed Chiffon Torte recipe.
