1 200 g butter
1 250 g zucker
1 1 vanillinzucker
1 salz
1 3 eier
1 1-2 tl zimt
1 300 g mehl
1 21/2 tl backpulver
1 100 g grob gehackte walnuesse
1 350 g aepfel (boskop)
1 100 g puderzucker
1 1 el rum
Directions
Butter schaumig ruehren, Zucker, Vanillinzucker und eine Prise Salz
hinzufuegen. 3 Eier nacheinander unterruehren. Zimt hinzufuegen und
ruehren bis der Zucker geloest ist. Mehl und Backpulver mischen und
unterruehren. Walnuesse und Aepfel unterheben. Teig in eine gefettete
Kranzform geben und bei 180Grad ca. 80 Minuten backen.
Puderzucker und Rum verruehren und ueber den Kuchen geben. Erfasser:
Lothar Datum: 13.01.1993 Stichworte: Kuchen
Servings: 999 servings
Amerikanischer Kranzkuchen Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage
The History of Recipes
Written cooking instructions as a concept can be found back into distant history, in truth as far back into recorded history as the early Egyptians, and maybe further still. Having said that, in the main part, these ancient records were just basic hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are some stone tablets in the Sumerian language which recount 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 wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and dill. As our culinary historical trip moves to more modern times we have some interesting books dating from the 14th Century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that is popular today, but rather accounts of the types of food on the menues of the rich and powerful of that time. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the East, including rosemary and coriander. The introduction of these new tastes prompted an explosion in books on cooking, many of which still exist in private cookery archives. By the arrival of the twentieth century, cooking publications were greatly in demand mostly due to increased literacy, more leisure time and a general increase in wealth. The introduction of television brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Amerikanischer Kranzkuchen recipe.
