1/2 cup all purpose flour
1/2 cup skim or 2% milk
1 tbsp melted butter
1/8 tsp salt
4 egg whites
TOPPING
1 1/2 cup chopped apples
1/2 cup apple jelly
2 tbsp water
1/8 tsp cinnamon
Directions
Heat oven to 400f. Spray 8-inch square baking dish with nonstick
cooking spray. In medium bowl, beat flour and milk with wire whisk
until well blended. Add butter, salt and egg whites; beat well. Pour
into spray-coated dish. Bake at 4oof for 25 to 30 minutes or until
puffed and golden brown. Meanwhile, in small saucepan combine all
topping ingredients; heat over low heat until jelly is melted and
mixture is hot, stirring frequently. Immediately after removing
popover from oven, cut into fourths and serve with hot topping. Per
serving: Cal. 240, fat 3g, Protein 6g, Sodium 180mg.
Servings: 4 servings
Apple Breakfast Popover Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Breakfast; Fruit
The History of Recipes
Recipes as a concept can be tracked far back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, early recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius created a collection of documents describing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he describes how the cooks of his times made use of a good variety of aromatic flavours, including many that are still in use today such as bay, rue and dill. Continuing our culinary historical journey, there were a couple of interesting books published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of the time. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas caused an outbreak in recipe manuscripts, some of which still exist in private cookery archives. Over the succeeding few hundred years, the rich and powerful families of the West competed with each other to serve up the most extravagent banquests, and consequentially the best chefs and their recipes were at a premium. However, it wasn`t until the 1800s that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books are in great demand, as a result of better eduction, people having increased leisure time and having more money to spend. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Apple Breakfast Popover recipe.
