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
Academics have traced the existence of recipes way back into antiquity, in truth as far into history as pharonic Egypt, and maybe further still. However, mostly, these ancient recipes were just primitive pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. During Roman times 25BC a roman called Apicius compiled some scripts detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, a style of dining still practiced today. He also tells us how the Romans made use of a wide range of aromatic flavours, including some that we all recognise like bay, mint and dill. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas led to a torrent in cookery books, many of which still exist in private libraries. During the succeeding few centuries, the rich and powerful families of the West competed to serve the most extravagent banquests, and because of this the best chefs and their recipe collections were highly sought after. However, it was during the nineteenth century the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the arrival of the 1900s, cookery books are highly popular as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Apple & Potato Cake (Bakestone Recipes) recipe.
