1 1/2 cup flour, unbleached, unsifted
5 tbsp sugar
1 tbsp lemon rind, grated
2/3 cup butter or margarine
1 each egg yolk, large
MILK FILLING
1/2 cup soft bread crumbs
2 tbsp butter or margarine, melted
4 cup apples, tart, sliced
1 tbsp lemon juice
1/4 cup sugar
1/4 cup raisins, *
1/4 cup rum
3 each eggs, large, beaten
1/3 cup sugar
1 3/4 cup milk
Directions
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ CRUST: To make crust, mix flour, sugar, and lemon
rind. Cut in butter or margarine until mixture resembles coarse
crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough.
Pat into bottom of a 10-inch Springform pan that has sides only
greased. Press dough up sides of pan for 1 inch. FILLING: Toss
together bread crumbs and melted butter. Spread evenly over pastry
crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread
apples over crumbs. Drain raisins, reserving rum, and sprinkle
raisins over apples. Bake in a preheated 350 degree F. oven for 15
minutes. Beat eggs and sugar until thick and lemon-colored. Stir in
milk and reserved rum. Pour custard over apples and bake for 45 to 60
minutes at 350 degrees F. until custard is set. Cool completely
before serving. Do NOT remove springform pan until cool.
Servings: 8 servings
Apple & Rum Custard Cake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Apple; Cake; Dessert; Fruit
The History of Recipes
It is possible to trace the history of written recipes back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these old recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are some clay tablets in the Sumerian language which describe the making 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 `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius describes how the ancient Romans used a wide range of herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. Later, we have a couple of recipe books published in the 1300s : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new tastes caused an eruption in recipe manuscripts, most of which still exist in academic collections. During the following few hundred years, the rich families of Wesstern Europe competed to serve the most extravagent banquests, and consequentially chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes of the day. By the time we get to the 1900s, cooking publications are highly popular as a result of better eduction, increased leisure time and a general increase in wealth. The arrival of television brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Apple & Rum Custard Cake recipe.
