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
We can track the history of `recipes` far back into antiquity, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these ancient records were just primitive hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of ancient tablets in the Sumerian language 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 people feel exhilarated. As our culinary historical trip moves on a few more years we have two interesting cookery books which appeared in the fourteenth century : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are unconnected to the curry that we all know today, but instead recipes for the types of meals prepared for the upper classes. Over the following few hundred years, the rich families of the West tried to serve the most exotic meals, and consequentially the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications were increasing in popularity mostly as a result of better eduction, people having increased free time and having more money to spend. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Apple Pudding With Sauce recipe.
