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
Recipes as an idea can be observed far back into antiquity, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, sadly, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, entrees and dessert, a style of dining still practiced today. He also informs us how the Romans used a wide range of herbs and spices, including a few that will be familiar to modern chefs for example bay, fennel and parsley. In the 15th century, people returning from the crusades brought back many foods and spices from Arab cuisine, such as coriander, parsley, basil and rosemary. These new culinary innovations was responsible for an outbreak in recipe manuscripts, many of which still exist in private libraries. Over the next few hundred years, the powerful and wealthy houses competed to offer the most extravagent banquests, and because of this cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes of the day. The arrival of TV gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Apple & Rum Custard Cake recipe.
