LORELI AGUDA WSKD49A
3 cup apple cider
2 envelopes unflavored gelatin
1/4 cup sugar
6 oz frozen lemonade concentrate
2 large apples, skinned and diced
1/4 cup chopped celery
1/4 cup slivered almonds
1 whipped cream for topping
Directions
Mix 1 cup cider with gelatin in small pan. Let stand for few minutes.
Add sugar and cook; stir until dissolved, remove from heat. Core and
dice apples and mix with thawed lemonade concentrate to prevent any
darkening. Lift out apples with slotted spoon and reserve. Stir
lemonade and remaining cider into gelatin mixture. Regrigerate until
thick and syrupy, then add apples and celery. Place almonds or other
chopped nuts in bottom of 6 cup mold. Spoon gelatin over nuts, cover
and chill firm. Dip mold to the rim in hot water for 5 seconds to
invert onto serving plate. Surround with lettuce leaves and serve
with whipped cream. Sour cream goes good with this too.
Servings: 6 servings
Apple Cider Mold Recipe brought to you by Recipe Ideas
Categories: Apple; Beverages; Fruit
The History of Recipes
We are able to track the history of meal recipes far back into antiquity, at least as far back as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move on, we find two recipe books which date from the 14th Century ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the upper classes. By the advent of the 20th century, cook books are in great demand, mostly due to more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Apple Cider Mold recipe.
