4 cup dried apricots
1 orange peel
1 pinch nutmeg or cinnamon -- very
1 sparingly
Directions
Combine all ingredients in a heavy pot. Add water to barely cover.
Bring to a bo il, then cook over low heat until sauced.
Recipe By : Melanie Schoenfeld
Servings: 10 servings
Apricot Filling Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Recipes as an idea can be observed back into history, certainly as far back as the Egyptians, and possibly even further than that. However, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
Later on, we find a couple of cookery books which were published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are not about the indian food that we all know today, but rather recipes for the types of food enjoyed by the nobility of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from the East, including coriander, parsley, basil and rosemary. These new spices and herbs led to an increase in recipe publications, most of which still exist in private collections. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apricot Filling recipe.
