1 -
1 1/2 cup flour
1/2 cup shortening
PASTRY
Directions
Blend until mealy. Sprinkle a little ice water over dough, enough to
hold together. Roll out to 1/4" thickness, brush with 1/4 cup melted
butter. Cut pastry in half. Place halves on top of each other. Roll
and cut again. Repeat until you have 16 separate pieces piled up.
then chill for 1 hour. Roll pastry again and cut in half. Line bottom
of baking dish. Save other half for top.
FILLING:1/2 c. sugar 1/2 tsp. cinnamon 1/4 tsp. salt 1/4 tsp. nutmeg
10 lg. apples 1/2 c. molasses 3 tbsp. melted butter 1/4 c. water U
Peel and slice the apples. Mix with sugarand spices and put in
pastry lined dish. Combine molasses with butter and w Cover with top
crust and seal. Bake at 400 degrees for 10 minutes. Then reduce heat
to 325 degrees. "Dowdy" the dish by cutting the crust into apples
with sharp knife. Bake one hour. Serve hot with ice cream or whipped
cream.
Recipe By :
Servings: 4 servings
Abigail Adams Apple Pan Dowdy Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into the distant past, at least as far back into history as early Egypt, and possibly even further. Interesting though that maybe, these, ancient records were just basic pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to historians is a series of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main course and desserts, something we still use today. This early Roman chef informs us how the ancient Romans were skilled in the use of a wide range of spices and herbs, including some familiar names like thyme, fennel and asafoetida. In the 15th century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices such as basil and rosemary. The introduction of these new foods and spices created a torrent in recipe books, most of which still exist in academic collections. Over the next few centuries, the wealthy families of the West strove to serve the most exotic banquets, and as a result chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking books were greatly in demand mostly due to increased literacy, increased leisure time and having more money. |
We hope you enjoy this Abigail Adams Apple Pan Dowdy recipe.
