1 (3) sticks cinnamon, broken into pi, eces
2 tsp whole cloves
1 cup sugar
1/2 tsp ground nutmeg
2 qt apple cider
2 cup orange juice
1/2 cup lemon juice
Directions
Place cinnamon sticks and cloves in a large tea ball, or tie in a
cheesecloth bag. Set aside.
Combine sugar and nutmeg in a large Dutch oven, stirring well.
Gradually add apple cider, orange juice, and lemon juice, stirring
well. Add tea ball. Bring mixture to a boil; reduce heat, and simmer
15 mins. Remove tea ball; discard spices. Serve beverage warm. Yield:
2 1/2 qts.
From: America's Best Recipes A 1991 Hometown Collection
Food & Wine RT [*] Category 9, Topic 19 Message 28 Sun May 24, 1992
P.T.MACELUCH [Blivet NJ] (Forwarded)
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Servings: 6 servings
Apple Knockers Recipe brought to you by Recipe Ideas
Categories: Apple; Dutch Oven; Fruit
The History of Recipes
Historians have found proof that recipes existed far back into distant history, in truth as far back as pharonic Egypt, and possibly even further than that. However, in the main part, these early cook books were just very simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient 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 having made anyone who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius created some scripts which described recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also recounts how the Roman chefs were skilled in the use of many herbs, including a few you will know for example basil, fennel and parsley. Moving on, we have a couple of recipe books from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that is popular today, but rather recipes for the types of food eaten by the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from the East, including spices like basil and rosemary. These new foods and tastes caused a surge in manuscripts on cookery, many of which still exist in private collections. Over the succeeding few centuries, the powerful and wealthy houses competed with each other to offer the most extravagent meals, and as a result the best chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cook books are in great demand, mostly as a result of increased literacy, people having increased leisure time and disposable income. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Apple Knockers recipe.
