This is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during World War II. In 1943, the Ministry of Food published a short recipe for this cake.
A typical French breakfast consists of a croissant or bread with butter and jam and sometimes a sweet pastry. Fresh fruit juice and hot beverages, like coffee or tea, are also included. Here all meals for French breakfast. The tradition of eating a large meal mid-day continues at dinner time in France.
Legend has it, that around 900 years ago, Benedictine monks, living in the Parma-Reggio region of Italy, created this cheese when they needed to find a way to extend the shelf-life of the large quantity of milk they were producing.
Culinary legend has it that fudge was invented in America. On Valentine’s Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland “fudged” a batch of French caramels. The delicious result? The very first batch of “fudge” ever.
Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed.
I will admit I was shocked to pinpoint an actual source for this recipe. I knew I had to include these meatballs at some point on my blog. Though I never thought I would find enough information to warrant a history post. This recipe is attributed to the 1960 cookbook Elegant but Easy: A Cookbook for Hostesses by Marian Burros and Lois Levine. This recipe can be called by many names (more on that later) but in the cook book it goes by Chafing Dish Meatballs.
