2 cup flour
3 apples
1 tsp salt
4 tsp baking powder
2 tbsp brown sugar
4 tbsp shortening
3/4 cup milk
2 cup chopped raisins
1 tsp cinnamon
1 egg, well beaten
2 tbsp melted butter or butter
2 tbsp brown sugar substitute
Directions
Sift flour, measure, and sift with baking powder, salt, and sugar.
Cut in shortening and add raisins. Add sufficient milk to which egg
has been added to make a stiff dough. Mix thoroughly. Pour into
well-oiled shallow pan. Brush dough with melted butter. Pare,
quarter, and core apples and cut in thin slices. Arrange in rows in
the dough, allowing edges to overlap. Brush apples with more melted
butter and sprinkle with cinnamon and brown sugar which have been
mixed together. Bake in moderate oven (400 F) 20 minutes or until
apples are tender. 9 servings. 1941 Pat Empson 05/24 11:11 am FOOD
AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM TO:
PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
APPLES
Servings: 2 servings
Apple Breakfast Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Breakfast; Fruit
The History of Recipes
Academics have found proof that recipes existed back into the far past, at least as far back into recorded history as ancient Egypt, and maybe further still. Having said that, mostly, these old records were just very simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and desserts, a very modern way of dining. Additionally, he tells us how the chefs of Roman times made use of a good variety of spices, including many that are still in use today for example bay, mint and asafoetida. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books from the 14th Century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that we all know today, but rather descriptions of the types of food cooked for the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including parsley, basil and rosemary. The introduction of these new tastes created an eruption in recipe books, most of which still exist in private collections. Over the following few centuries, the wealthy families of Wesstern Europe tried to serve the best banquets, and because of this the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes common in their social group. When we get to the 1900s, recipe publications are increasing in popularity due to higher levels of literacy, people having more leisure time and having more disposable income. The arrival of TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Apple Breakfast Bread recipe.
