2 lb apples, preferably macintosh
1 lemon peel strip, 2 inches to 2 cups water
1/4 cup sugar
1/2 tsp cinnamon
1 tsp vanilla extract
1 heavy cream as garnish
Directions
1. Core and quarter apples, but do not peel. Cook with lemon peel in
large, heavy-bottomed saucepan with just enough water to cover bottom
of pan. Cover and simmer gently for about 15 minutes, or until apple
pieces are soft but not quite falling apart. If water evaporates, add
a little more, but the less the better.
2. Puree apples through food mill or strainer set over clean pot.
Discard lemon and apple peels. Set pot of puree over low heat, and
stir in sugar and cinnamon, but not vanilla. Simmer, stirnng
frequently, until applesauce is very thick-about 10 minutes. Adjust
flavor, adding vanilla.
3. Serve hot, warm, or cold. A trickle of cold sweet cream is a
delicious topping, especially on hot applesauce.
Servings: 6 servings
Mimi's Simply Perfect Applesauce Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Fruit; Sauce
The History of Recipes
We are able to read the history of `recipes` way back into the distant past, certainly as far back into recorded history as the Egyptians, and maybe even further. Having said that, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of 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 having made people feel blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts detailing recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Additionally, he recounts how the Roman chefs used many different aromatic flavors, including some familiar names such as thyme, fennel and asafoetida. During the next few centuries, the powerful families of the West competed to lay on the best banquets, and consequentially chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down popular recipes of the day. By the advent of the 20th century, recipe books are highly popular due to better eduction, increased leisure time and a general increase in wealth. The revolution that is television brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Mimi's Simply Perfect Applesauce recipe.
