2 cup cubed homemade bread (no crusts)
2 tbsp melted butter
3 cup pared, thinly sliced apples (4 larg, e)
1 cup white sugar
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cloves
2 tbsp butter, in small dots
1 lemon, grated rind and juice of
Directions
Put a layer of cubed bread in buttered souffle dish that will hold
1-1/2 quarts. Mix apples, sugar and spices. Cover bread with a layer
of apples. Dot with butter; add a little lemon juice and rind. Repeat
layers, ending in bread cubes, until dish is well-heaped. Cover and
bake in a preheated 375-degree oven for 30 minutes. Uncover and bake
until apples are tender and crust golden brown, about 30 more
minutes. Serve at once with vanilla ice cream. Like a souffle, it
will collapse if allowed to stand.
Serves 6. Submitted By ROBERT.FOSTER@NASHVILLE.COM (ROBERT FOSTER) On
10 NOV 1995 060029 -0700
Servings: 6 servings
Authentic Apple Brown Betty Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Written cooking instructions as an idea can be found way back into distant history, at least as far back as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are a few ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were divided into appetizers, main meal and afters, something we still use today. Aspicius also describes how the cooks of Roman times were skilled in the use of many different spices, including many that are still in use today such as thyme, rue and dill. In the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including spices such as coriander, parsley, and rosemary. These new spices and herbs led to an eruption in manuscripts on cooking, most of which are kept safe in private collections. Over the next few hundred years, the upper-class families of the West competed to serve up the most extravagent banquests, and consequentially chefs and their recipes were much in demand. Even so, it was during the 19th century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Authentic Apple Brown Betty recipe.
