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 quite feasible to track the history of transcribed cooking instructions far back into ancient history, at least as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, in the main part, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to food historians is a series of clay 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 making anyone who drank it feel exhilarated and blissful. Moving on, there were a couple of interesting books which appeared in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals on the menues of the upper classes. During the next few hundred years, the rich and powerful families of the West competed with each other to serve up the most extravagent meals, and because of this the best chefs and their recipes were at a premium. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cook books are highly popular mostly due to higher levels of literacy, increased leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Apple & Rum Custard Cake recipe.
