1 1/2 lb floury potatoes
3 tsp salt
2 oz butter
4 tbsp self-raising flour
2 apples, peeled,cored,chopped
2 tbsp granulated sugar
3 tbsp softened butter
Directions
The potatoes must be hot and floury, but either eating apples or
cooking apples can be used. (Best results with a cooking apple,
though.) -- Boil the peeled potatoes in well-salted water. Drain and
cover with a cloth to "dry in their steam". Sieve or rice into a
warmed mixing bowl, and beat in the fat. Work in sufficient flour to
make the dough manageable, adding salt to taste. Divide the dough in
half and roll or pat into 2 rounds of equal size just over 1/2 inch
thick. Place one round on the warmed bakestone and spread with the
chopped apple. Cover with the other round of dough and pinch the
edges together. -- Bake on the bakestone over a moderate heat until
brown underneath. Turn using the broadest spatula you have, or two
spatulas and a friend. Cook the other side. Remove the cake to a hot
serving dish. Carefully peel up one side of the top of the cake,
spread the apples with the softened butter, and sprinkle them with
sugar. Fold that half down and do the same to the other side.
Sprinkle sugar on top, and serve immediately, with thick cool cream.
Servings: 8 servings
Apple & Potato Cake (Bakestone Recipes) Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Fruit; Potato
The History of Recipes
We are able to track the history of `recipes` far back into the distant past, in fact as far back as ancient Egypt, and maybe further still. Interesting though that is, generally, these old recipes were just primitive pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few stone tablets in ancient Sumerian which show the preparation 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. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, a style of dining still practiced today. Aspicius tells us how the Roman chefs used many aromatic flavours, including a few that are still present in modern kitchens for example basil, fennel and parsley. As we move on, we find some interesting books which appeared in the 14th Century - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian food that is popular today, but rather descriptions of the types of meals served to the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new culinary ideas created a torrent in recipe publications, many of which still exist in academic collections. The revolution that is television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Apple & Potato Cake (Bakestone Recipes) recipe.
