1 no ingredients
Directions
1/4 c butter
3/4 c sugar
1 egg
2 c grated raw apples
1 c flour
1 ts baking soda
1/2 ts cinnamon
1/4 c nuts -- chopped
: SAUCE:
1/4 c margarine
1/4 c sugar
1/4 c evaporated milk -- or evap.
: skim milk
1/4 c brown sugar
Cream together: butter and sugar. Add egg, apple, flour, baking soda,
cinnamon and nuts. Put in greased 8x8" baking pan. Can use mold or
Bundt pan. Bake at 350 F. for 30-35 minutes. Add 20 minutes for mold
or Bundt pan. Pudding should be firm in the center. Serve with warm
butter sauce. Sauce: Heat together margarine, white and brown sugar
and evaprated milk. Pour over pudding to serve. MC formatting and
posted by bobbi744@sojourn.com
Recipe By : Jan Dye's recipe/R. Banghart
From: Date:
Servings: 6 servings
Apple Pudding With Sauce Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; Sauce
The History of Recipes
Food historians have proved the existance of recipes back into the distant past, in truth as far back into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, these, early cookbooks were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During the time of the Roman Empire a man called Apicius assembled a number of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times used a good variety of spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and parsley. As our culinary historical trip moves on a few more years there are a couple of interesting cookery books dating from the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is served today, but rather recipes for the types of meals served to the upper classes of that time. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, such as basil and coriander. The introduction of these new herbs and spices caused a torrent in manuscripts on cooking, the majority of which still exist in private collections. Over the following few hundred years, the powerful families of Wesstern Europe tried to serve the most exotic banquets, and as a consequence, cooks and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and recording the recipes of their peers. By the arrival of the 20th century, recipe publications were increasing in popularity due to more people being able to read, people having more spare time and being a little richer. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Apple Pudding With Sauce recipe.
