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 possible to follow the history of meal recipes way back into distant history, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to food historians is a series of stone tablets in the Sumerian language describing 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 people feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his works, he describes how the roman meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks were skilled in the use of many herbs and spices, including many that are still in use today like thyme, rue and asafoetida. As we move on, there were two interesting books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that is served today, but instead recipes for the types of food on the menues of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in books on cookery, some of which are now in private collections. During the next few centuries, the upper classes competed with each other to serve the most exotic banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. However, it was during the 19th century that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cookery books are in high demand, due to more people being able to read, people having increased free time and having more money to spend. The revolution that is television gave us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Annemarie's German Apple Rice Souffle recipe.
