2 cup apple juice or cider
2 lg. cooking apples, peeled and cube, d (2 cups)
1/4 cup raisins
2 inches stick cinnamon
1 tbsp brown sugar
1 tbsp brandy
Directions
In 2-quart saucepan combine first 4 ingredients. Cover, simmer 15
minutes or till apples are tender. Stir in sugar and brandy. Cover;
chill. Remove stick cinnamon before serving. Makes 3 to 4 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook
copyright 1978 by Meredith Corporation, Des Moines, Iowa
Servings: 3 servings
Apple-Raisin Soup Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Soup
The History of Recipes
Recipes as an idea can be observed way back into antiquity, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to historians is a collection of stone tablets in ancient Sumerian 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 having made those who drank it feel wonderful. Later on, in The time of the romans around 25BC a man called Apicius created some scripts which described recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he informs us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including some familiar names like bay, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as parsley, basil and rosemary. These new herbs and spices prompted an increase in recipe books, most of which still exist in private collections. For the decades that followed, the upper-class families of Europe tried to offer the most extravagent meals, and as a result chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes to help cooks of their time. The arrival of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Apple Raisin Soup recipe.
