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
Written cooking instructions as a concept can be observed back into antiquity, certainly as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these ancient cookbooks were just simple hieroglyphic recipes for preparing food.
Moving our culinary historical trip onwards, there are a couple of cookery books which date from the 14th Century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that appears on menues today, but rather descriptions of the types of food on the tables of the nobility of those days. When we get to the 1900s, cooking books were highly popular mostly due to better eduction, people having more free time and having more money. |
We hope you enjoy this Aepfelkratzet (Apple Scramble) recipe.
