Ingredients
AUNT BEE'S MAYBERRY COOKBOOK
12 oz froz orange juice concentrat
12 oz froz limeade concentrate
6 oz frozen lemonade concentrate
1 1/2 cup water
8 lemons, juiced
2 oranges, juiced
12 cup prepared tea
3 cup pineapple-grapefruit juice (1/2 lg, can)
1 sugar to taste
Directions
In a pitcher or large container combine all of the ingredients. Stir
until well blended and sweeten to taste.
Servings: 12 servings
Russian Summmit Tea Recipe brought to you by Recipe Ideas
Categories: Beverages; Russian
The History of Recipes
It is possible to follow the history of `recipes` far back into history, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these ancient cook books were just basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans made use of a good variety of herbs, including some familiar names for example bay, rue and parsley. Later, we find two recipe books published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that is served today, but instead descriptions of the types of meals enjoyed by the nobility of the period. Later on in the 1400s, people returning from the crusades brought back many foods and spices from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new foods and spices caused an explosion in recipe publications, the majority of which are kept safe in academic collections. For the decades that followed, the powerful and rich houses competed to offer the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down the recipes of their peers. By the time we get to the 20th century, cook books are in great demand, as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Russian Summmit Tea recipe.
