4 cup water
2 regular tea bags
1 cup sugar
1 pinch cinnamon and ginger
2 strips lemon zest
3 lb golden delicious -or- gravenstien, apples
1/2 cup orange marmalade
2 tbsp triple sec
4 lemon slices for garnish
Directions
Bring 4 cups of water to boil. Remove from heat add tea bags, sugar,
spices and lemon zest. Let stand about 5 minutes. Peel, core, and
quarter apples. Remove tea bags and bring liquid to boil again. Cook
apples in liquid about 5 minutes or just til cooked through. Remove
with slotted spoon and place in serving dish to cool. In small pan,
combine marmalade and liqueur, bring to simmer,stirring well. Pour
over apples, garnish with the quartered lemon slices.
Servings: 1 servings
Antique Apples Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
It is quite feasible to trace the history of recipes back into distant history, in truth as far back as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these old cook books were just very basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some clay 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 Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were split into starters, main meal and dessert, something we still use today. Additionally, he tells us how the Romans used a wide range of herbs and spices, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. Moving on, there are two interesting recipe books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals served to the wealthy. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including rosemary and coriander. The introduction of these new culinary ideas was responsible for an explosion in recipe publications, most of which are now in private collections. During the following few centuries, the wealthy families of Wesstern Europe tried to offer the best banquets, and because of this the best cooks and their recipe collections were at a premium. However, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe publications are starting to become popular due to higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Antique Apples recipe.
