24 each prunes
1/2 each juice of lemon
1 tsp flour, all-purpose
1/2 cup sour cream
1/4 cup bread crumbs
4 tbsp butter, unsalted
Directions
Preheat oven to 325F. Cook prunes in lemon juice and 2 cups water
until they are soft. Remove cooked prunes with a slotted spoon.
Put liquid over lowest possible heat and reduce it by half.
Stir flour into sour cream and whip the mixture into the prune
liquid. Simmer together for 5 minutes.
Place the prunes in an ovenproof casserole. Pour thickened liquid
over prunes, sprinkle with bread crumbs and dot with pieces of
butter. Bake in the preheated oven for 30 minutes.
MM and upload by DonW1948@aol.com / CH
Servings: 6 servings
Aszalt Szilva Radvansky Modra (Baked Prunes R Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We can follow the history of meal recipes far back into the far past, certainly as far back into recorded history as early Egypt, and maybe further still. Having said that, sadly, these early recipes were just very simple pictorial recipes for food preparation.
In fact, the oldest recipe discovered so far, according to historians is a collection of stone tablets in Sumerian 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, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. He also informs us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, fennel and dill. For the centuries that followed, the families of Europe competed to serve the most extravagent meals, and because of this the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookbooks were highly popular mostly as a result of higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Aszalt Szilva Radvansky Modra (Baked Prunes R recipe.
