250 g flour (2 cups plus 3 1/2 tbsp)
3 to 4 eggs
3/8 liter milk (1 1/2 cups plus 1 1/2 tbsp)
1 dash salt
1 sugar to taste
3 apples, peeled, cored, and sliced
100 g butter (7 tbsp)
1 sugar for dusting
Directions
From the Allgaeu area.
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir
into a smooth dough. In a skillet, melt the butter and lightly saute
the apples. Pour the dough over the apples. Constantly stirring the
whole with an egg turner, cook until the 'Kratzet' has browned all
around. Dust with sugar, and serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Servings: 4 servings
Aepfelkratzet (Apple Scramble) Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Meat
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into ancient history, in fact as far back as ancient Egypt, and maybe further still. Interesting though that is, sadly, these old cookbooks were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe found, according to academics are a few ancient tablets in Sumerian which show the making 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 and exhilarated. As we move into The time of the romans 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient chefs were skilled in the use of many spices and herbs, including a few you will know such as thyme, mint and parsley. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including basil and coriander. These new foods and tastes caused a surge in manuscripts on cookery, the majority of which are now in private collections. Like it or not, the introduction of TV brought us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Aepfelkratzet (Apple Scramble) recipe.
