8 gravenstein apples peeled, cored, and cut into eighths
1/2 cup water
1 sugar to taste
2 tbsp lemon juice
1 tbsp grated lemon peel
Directions
COMBINE APPLES AND WATER IN heavy-bottomed pan. Place over low heat
and cook, stirring occasionally. When apples begin to get tender, add
sugar to taste but be sparing until apples mash easily--that's when
you can tell just how sweet you want the applesauce. Add lemon juice
and cook until applesauce is ready to be mashed with fork. Remove
from heat and add lemon peel. Mash with tines of fork, leaving some
coarse texture. Serve warm.
Servings: 4 servings
Applesauce Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Fruit; Sauce
The History of Recipes
Academics have tracked the existance of recipes far back into antiquity, in truth as far as early Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians are some tablets in the Sumerian language 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 drinkers feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius wrote some documents which described recipes prepared by the Romans. In his works, he describes how the meals were separated into starters, main meal and afters, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times made use of a good variety of spices and herbs, including some that we all recognise like bay, mint and asafoetida. During the succeeding few hundred years, the powerful and wealthy houses tried to lay on the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. However, it was during the 19th century that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cook books are increasing in popularity mostly as a result of more people being able to read, people having increased free time and having more money. |
We hope you enjoy this Applesauce recipe.
