1 cup canned or fresh pumpkin puree
1/2 cup applesauce
2 tbsp honey
1 tsp grated lemon zest
1/4 tsp pumpkin pie spice
Directions
Info: posted by Perry Lowell, April 1993 from Good Food magazine,
October 1988
Great on toast or waffles!
This recipe gets 30% or less of its calories from fat. This is a low
sodium recipe.
Makes 1-1/2 cups.
Stir all ingredients together in 4-cup glass measure. Cover with
plastic wrap, leaving one corner open for vent. Microcook on HIGH
power until thick, 3-5 minutes. Let cool to room temperature, then
store covered in refrigerator.
Nutrition Information per Tablespoon: 11
calories 0 g protein 3 g carbohydrates 0 g fat (0% of calories) 1
mg sodium 0 mg cholesterol
Servings: 1 servings
Microwave Pumpkin Butter Recipe brought to you by Recipe Ideas
Categories: Microwave; Pumpkin; Squash; Vegetable
The History of Recipes
Recipes as a concept can be observed back into the far past, certainly as far into history as ancient Egypt, and maybe further still. In practice though, these, ancient recipes were just simple hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which recount 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a few documents describing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also recounts how the Roman chefs used a good variety of herbs, including many that are still in use today for example bay, rue and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which date from the 14th Century : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us many spices and herbs from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an outbreak in recipe publications, some of which still exist in academic collections. Over the following few centuries, the rich families of Wesstern Europe competed with each other to lay on the most exotic meals, and consequentially the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes common in their social group. When we get to the 1900s, cooking publications are in high demand, mostly due to better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Microwave Pumpkin Butter recipe.
