3 large tart apples, peeled, cored and slic, ed
3 egg whites
1 grated peel of 2 lemons
6 tbsp sugar
1/4 liter white wine (1 cup plus 1 tbsp)
1 for baking:
30 g butter (2 tbsp)
2 tbsp sugar
Directions
Central Swabia
In the wine, stew the apples until tender and mushy. Force through a
sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites
to stiff peaks and then carefully fold into the apple mixture. Fill
the whole into a buttered ovenproof dish (Jena Glass*), dust with 2
tablespoons sugar, and slowly bake at 250 degrees F for about half an
hour.
Serves 4.
((*Note: Jena Glass is similar to Pyrex. K.B.))
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Servings: 4 servings
Apfelschaum (Apple Mousse) Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; German
The History of Recipes
It is quite feasible to trace the history of recipes far back into history, in fact as far back as early Egypt, and quite possibly further than that. In practice though, these, early recipes were just simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, a style of dining still practiced today. He also recounts how the cooks of his times were skilled in the use of many different spices, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. Moving on, we find some interesting books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich people of that period. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes caused a torrent in recipe books, many of which are now in private cookery archives. During the following few centuries, the powerful and rich houses strove to offer the most extravagent meals, and because of this the best cooks and their recipes were at a premium. However, it wasn`t until the nineteenth century that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording the recipes of their peers. By the advent of the 1900s, cook books were greatly in demand mostly as a result of higher levels of literacy, more leisure time and having more disposable income. |
We hope you enjoy this Apfelschaum (Apple Mousse) recipe.
