Lamb's Wool Recipe

Ingredients

6 each apples, baking, cored
2 tbsp sugar, brown, up to 1/2 cup
2 qt cider, sweet, or hard cider or a mixtur
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ginger, ground


Directions

Roast the apples in a baking pan at 450F for about an hour, or until
they are very soft and begin to burst. (An alternative - and quicker-
procedure is to peel and boil the apples until they are very soft and
flaky.) You may leave the apples whole, or break them up. In a large
saucepan, dissolve the sugar a few tablespoons at a time in the cider
or ale , tasting for sweetness. Add the spices. Bring to a boil and
simmer for 10 to 15 minutes. Pour the liquid over the apples in a
large punch bowl, or serve in a large heat resistant mugs. MAKES: 8 1
cup servings Note: Nuts make a nice accompaniment to Lamb's Wool
(they were originally roasted in with the apples.)


Servings: 8 servings

 

 

Lamb's Wool Recipe brought to you by Recipe Ideas


Categories: Lamb; Meat


The History of Recipes

Experts have proved the existence of recipes back into distant history, in truth as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old records were just simple hieroglyphic or cunieform instructions for meal preparation.

Interestingly, the oldest recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian describing the baking 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 tried it feel wonderful.

Later on, in Roman times 25BC a man called Apicius created a collection of scripts detailing recipes cooked by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main course and dessert, something we still use today. He also tells us how the Romans were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens such as bay, mint and parsley.

In the fifteenth century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and spices led to a torrent in recipe publications, most of which still exist in private libraries.

By the arrival of the 1900s, cooking publications are in great demand, mostly due to higher levels of literacy, more spare time and having more money.

Like it or not, the introduction of television brought us TV cookery programs and the recipe books that accompanied them.

And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on the site you are now reading.

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We hope you enjoy this Lamb's Wool recipe.

 


Lamb's Wool Recipe, one of many tasty recipes brought to you by Recipes Ideas




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