1 no ingredients
Directions
3 lb mixed apples, i.e.
: Cortland;
: McIntosh; Golden Delicious;
: Gala;
: etc , cored and quartered
1/2 c water
3/4 c to 1 cup sugar -- to taste
: Juice of half a lemon
2 ts cinnamon -- optional
In a large saucepan combine the apples, 1/2 cup water and sugar,
bring the liquid to a boil, and simmer the mixture, stirring
occasionally and breaking up the apples, for 20 minutes. When the
apples are tender and the mixture is the consistency of a chunky
puree pass the apples through a food mill and return to the saucepan.
Simmer the applesauce, gently, for an additional 5 to 10 minutes or
until slightly thickened. Adjust seasoning with lemon juice, sugar
and cinnamon. Serve the applesauce warm or chilled.
Yield: 4 cups
Recipe By : COOKING LIVE SHOW #CL8745
From: "Angele And Jon Freeman"
Servings: 1 servings
Applesauce From Cooking Live Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Fruit; Sauce
The History of Recipes
Historians have proved the existance of recipes far back into distant history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. However, in the main part, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a series of 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 anyone who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years we find two interesting cookery books published in the fourteenth century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that is served today, but rather descriptions of the types of food on the tables of the nobility of that period. During the succeeding few hundred years, the powerful and wealthy tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cook books were increasing in popularity as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Applesauce From Cooking Live recipe.
