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
It is quite possible to track the history of transcribed cooking instructions far back into the far past, in truth as far into history as early Egypt, and potentially, even further back. Interesting though that maybe, these, old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians are a few ancient tablets in 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 making anyone who tried it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created some documents which described recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of Roman times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices led to an outbreak in cookery books, the majority of which are now in academic collections. During the following few centuries, the powerful and rich tried to serve up the most extravagent meals, and as a consequence, the best chefs and their recipes could command a high salary. Even so, it was during the 1800s the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes of the day. By the advent of the 1900s, cookbooks were starting to become popular mostly as a result of more people being able to read, people having increased leisure time and having more money to spend. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Apple Raisin Soup recipe.
