3/4 cup carolina extra long grain
1 enriched rice
1 each egg, separated, or two egg
1 whites
1 tbsp honey
1 lemon zest fron 1/2 lemon
1 each apple, peeled and diced
1/4 cup raisins
1/4 tsp vanilla, rum, or brandy ex-
1 tract
Directions
BRING O LARGE POT OF WATER TO A BOIL. ADD THE RICE AND COOK OVER
MEDIUM-LOW HEAT FOR 14 MINUTES, OR UNTIL TENDER. DRAIN AND RINSE
BRIEFLY WITH COLD WATER. SET ASIDE. PLACE 1 OF THE EGG WHITES IN A
SMALL BOWL, AND BEAT WITH AN ELECTRIC MIXTURE UNTIL STIFF. PLACE THE
YOKE (OR REMAINING WHITE) IN A LARGE BOWL. ADD THE HONEY AND LEMON
RIND. BEAT WITH AN ELECTRIC MIXER FOR ABOUT 3 MINUTES. FOLD IN THE
RICE, APPLE, RAISINS AND EXTRACT. FOLD IN THE BEATEN EGG WHITE. COAT
A1 1/2 QUART CASSEROLE ITH NON-STICK SPRAY. ADD THE RICE MIXTURE.
BAKE AT 350F FOR 25-30 MINUTES, OR UNTIL SET. SERVE HOT OR COLD.
Servings: 4 servings
Annemarie's German Apple-Rice Souffle Recipe brought to you by Recipe Ideas
Categories: Apple; Casserole; Egg; Fruit; German
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the far past, at least as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these old cookbooks were just primitive pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian 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 having made those who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and desserts, something we still use today. This early Roman chef informs us how the Roman chefs were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like bay, mint and parsley. Continuing our culinary historical journey, there were a couple of interesting books dating from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that is familiar to us all today, but rather accounts of the types of food eaten by the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new foods and spices led to a torrent in books on cookery, most of which still exist in private cookery archives. Over the succeeding few hundred years, the upper-class families of the West competed with each other to serve up the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery publications were in high demand, due to higher levels of literacy, people having more spare time and being a little richer. The TV revolution brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Annemarie's German Apple Rice Souffle recipe.
