1 no ingredients
Directions
8 oz pk dried apricots -- cut in
: pieces
1 c water
1/4 c granulated sugar
1/4 c brown sugar -- packed
1/4 ts cinnamon
1/4 ts nutmeg
20 6 inch tortillas
Bring first 6 ingredients to a boil. Simmer uncovered 10 minutes or
until fruit is tender and mixture thickened. Place 1 tablespoon of
mixture on one edge of tortilla. Roll up. Fry in hot oil until golden
brown, turning once. Drain. Serve hot or cold.
Recipe By :
From: Mastercook Mac Date: Tue, 8 Oct 1996 20:15:00
~0400
Servings: 20 servings
Apricot Burritos Recipe brought to you by Recipe Ideas
Categories: Fruit; Mexican
The History of Recipes
We can read the history of meal recipes far back into ancient history, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. However, in the main part, these ancient cookbooks were just very simple hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef describes how the ancient Romans made use of many different aromatic flavours, including some familiar names such as basil, mint and asafoetida. Later on, there were a couple of cookery books which were published in the fourteenth century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that appears on menues today, but rather recipes for the types of food served to the nobility of the period. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like parsley, basil and rosemary. These new herbs and spices led to a surge in manuscripts on cooking, some of which still exist in private libraries. For the next few years, the rich and powerful families of the West competed to serve the most extravagent meals, and because of this the best chefs and their collection of recipes were highly sought after. Nevertheless, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down popular recipes of the day. By the advent of the twentieth century, cookery books are highly popular as a result of higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Apricot Burritos recipe.
