6 yams or sweet potatoes, med
4 tbsp butter or margarine
1/3 cup brown sugar, firmly packed
3 tbsp rum or orange juice
1/2 cup raisins
Directions
Boil whole yams 20 to 40 minutes or until tender but not mushy. Drain
and cool, then cut into 1/4 inch thick slices. Arrange slices,
overlapping, in a buttered shallow casserole. Dot with butter, then
sprinkle with brown sugar and raisins. Drizzle with rum. Bake
uncovered at 350 or until bubbly and glazed. This recipe is adapted
from Sunset "Easy Basics for Good Cooking". It is absolutely my
favorite because it is not gooey sweet. Besides, I love raisins !
Gaye Levy
From: Gaye Levy Date: 22 Sep 96
Servings: 6 servings
Candied Yams With Rum & Raisins Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Candy; Fruit; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into history, in truth as far as ancient Egypt, and quite possibly further than that. Interesting though that is, sadly, these old cook books were just simple pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts are some tablets in Sumerian which show 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 `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, something we still use today. Additionally, he describes how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including a few you will know for example thyme, fennel and dill. Moving on, there were two interesting cookery books which date from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of food prepared by the chefs of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new foods and tastes caused a torrent in books on cooking, many of which still exist in private collections. During the following few centuries, the rich and powerful families of Europe tried to lay on the most exotic meals, and consequentially the best chefs and their recipes became highly prized. However, it wasn`t until the nineteenth century that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down recipes of the day. By the advent of the 1900s, cookery publications are increasing in popularity mostly due to better eduction, people having increased free time and disposable income. |
We hope you enjoy this Candied Yams With Rum & Raisins recipe.
