6 apples (or 8 if small)
1 tbsp cinnamon
1/4 cup +2 tb concentrated frozen apple jui, ce
1 cup water
1/8 tsp ground cloves
1/4 cup water
1 tbsp cornstarch
Directions
1. Peel, core, and thinly slice apples. Put them in a saucepan with
1/4 cup of the water and 1/4 cup of the applejuice. Bring to a boil,
then reduce heat and simmer uncovered for 1 hour. Mix cornstarch with
the 2 Tb of applejuice. Stir into the mix, and stir until it thickens.
2. Put all ingredients in a blender and puree until smooth. Refriger-
ate. Makes about 4 cups.
From: Brigitte Sealing, Cyberealm BBS, Watertown NY Typed for you by:
Linda Fields, Sysop, Cyberealm BBS Watertown, NY 1993
Servings: 1 servings
Applebutter From Brigitte Sealing Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
We can track the history of written recipes way back into ancient history, certainly as far back into history as early Egypt, and possibly even further than that. Having said that, mostly, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian which recount the making 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, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a style of dining still practiced today. Additionally, he describes how the ancient chefs made use of a good variety of herbs, including some familiar names such as basil, rue and dill. Later on, we have a couple of recipe books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that is popular today, but rather descriptions of the types of food prepared for the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, such as basil and rosemary. The introduction of these new foods and spices led to an outbreak in manuscripts on food, many of which still exist in private collections. For the next few years, the rich families of Europe competed to serve the most exotic meals, and consequentially cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking publications are highly popular mostly as a result of better eduction, people having more free time and a general increase in wealth. The introduction of the TV brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Applebutter From Brigitte Sealing recipe.
