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
It is quite possible to track the history of transcribed cooking instructions back into the far past, in fact as far back as ancient Egypt, and potentially, even further back. However, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing 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 those who drank it feel `blissful`. Closer to modern times, we find some interesting books dating from the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these are not about the curry that is familiar to us all today, but instead accounts of the types of food on the menues of the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including coriander, parsley, and rosemary. These new spices and herbs prompted an increase in manuscripts on cooking, most of which are kept safe in private cookery archives. During the next few hundred years, the powerful and wealthy strove to offer the most exotic banquets, and as a result the best cooks and their recipes increased in prestige. Even so, it wasn`t until the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookbooks are greatly in demand due to increased literacy, people having more spare time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Apple Breakfast Popover recipe.
