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
Written recipes as an idea can be tracked far back into the far past, at least as far as the ancient Egyptians, and maybe even further. Interesting though that maybe, in the main part, these early cookbooks were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics are some clay 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 having made people feel wonderful. Progressing into Roman times 25BC a roman called Apicius created a number of documents describing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times used many aromatic flavours, including some familiar names such as bay, fennel and asafoetida. Continuing our culinary historical journey, we find two interesting books which date from the 1300s ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are not about the spicy food that is served today, but instead accounts of the types of meals enjoyed by the nobility of that time. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as parsley and basil. The introduction of these new herbs and spices caused a torrent in books on cooking, the majority of which are now in private libraries. Over the succeeding few centuries, the families of Europe competed with each other to serve the most exotic banquets, and because of this chefs and their recipe collections were at a premium. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookbooks were in high demand, mostly due to higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Apfelschaum (Apple Mousse) recipe.
