4 green granny smith apples
1/2 cup sultanas(not golden raisins)
1/3 cup sugar
1 tsp ground cinnamon
Directions
Remove the cores of apples such that the apples are intact with a
tube like hole right through the centre. Keep the skins of the apples.
Mix the sugar, raisins & cinnamon together. Stuff this raisin mixture
into the cored apples in the tube-like hole. Compact well and wrap
each whole apple in aluminium foil paper.
Throw INTO embers at campfire... wait 8-10 minutes.... remove foil and
serve...
Formatted for MM by Pegg Seevers 5/15/96
Servings: 4 servings
Baked Apples Stuffed With Raisins Recipe brought to you by Recipe Ideas
Categories: Apple; Camping; Fruit
The History of Recipes
We are able to read the history of written recipes back into the far past, in fact as far into history as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these early recipes were just simple pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move on, we have some books which date from the 14th Century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that appears on menues today, but rather descriptions of the types of food on the tables of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the East, such as basil and rosemary. The introduction of these new tastes caused a torrent in books on cookery, some of which still exist in academic collections. During the next few centuries, the rich families of Wesstern Europe strove to serve up the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes of the day. By the advent of the 20th century, cooking publications are greatly in demand mostly due to increased literacy, people having more free time and having more money. The revolution that is television brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Baked Apples Stuffed With Raisins recipe.
