2 envelopes unflavored gelatin
4 cup apple juice
2 tbsp lemon juice
2 cup red apples, chopped
1/2 cup carrots, pared and shredded2
1/2 cup celery, thinly sliced
1/2 cup walnuts, chopped
1/4 cup raisins
HONEY DRESSING
1/2 cup mayonnaise
1 tbsp honey
1 tbsp lemon juice
Directions
Soften the gelatin in 1/2 cup apple juice in a 2-quart saucepan. Add
the remaining apple juice and cook over low heat until the gelatin is
completely dissolved. Sir in the lemon juice. Refrigerate for 45 to 60
minutes or until thick and syrupy. Fold in the apple, carrot, celery,
walnuts and raisins. Pour into a 6-cup mold. Refrigerate for 2 to 2
1/2 hours or until set. Meanwhile, prepare the HONEY DRESSING.
TO SERVE:
Unmold the gelatin mixture and spoon the honey dressing over the top.
HONEY DRESSING:
Combine all of the ingredients, blending well. Refrigerate until
serving time.
Servings: 8 servings
Apple-Walnut Mold Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Nut
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into antiquity, certainly as far as the early Egyptians, and quite possibly further than that. Having said that, mostly, these early records were just very simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts is a collection of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During the time of the Romans a man called Apicius compiled a collection of documents detailing recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the chefs of Roman times made use of a wide range of herbs, including a few that are still present in modern kitchens such as basil, mint and dill. Moving our culinary historical trip onwards, there are a couple of cookery books dating from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is served today, but rather recipes for the types of meals prepared by the chefs of the rich people of that period. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices led to an increase in publications on food, the majority of which still exist in private libraries. Over the next few hundred years, the powerful families of Europe competed to lay on the best banquets, and because of this the best chefs and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording popular recipes of the day. When we get to the 20th century, recipe publications were highly popular due to higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Apple Walnut Mold recipe.
