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
We are able to read the history of written recipes back into ancient history, at least as far back as the Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks used a good variety of spices, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an increase in manuscripts on cookery, the majority of which are now in academic collections. The revolution that is television brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Annemarie's German Apple Rice Souffle recipe.
