12 tart cooking apples
2 cup dry red wine
1 cup sugar
1/2 tsp nutmeg
2 slice lemon (optional)
Directions
Core, peel, and quarter apples. Combine wine and sugar in crockpot,
stir well. Add apple quarters. Stir well to coat apples with wine
mixture. Add nutmeg and lemon slices. Cover and cook on low setting
for 8-12 hours (high 2-3 hours).
Transfer apples and liquid to a refrigerator container and chill well.
Serve in sherbet glasses.
Yield: about 3 quarts
Servings: 9 servings
Apples In Wine Recipe brought to you by Recipe Ideas
Categories: Alcohol; Apple; Beverages; Crock Pot; Crockpot
The History of Recipes
We are able to read the history of written recipes way back into antiquity, certainly as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient records were just basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he informs us how the cooks of his times were skilled in the use of many different spices and herbs, including some familiar names such as bay, rue and parsley. As we move on, there were a couple of recipe books which were published in the fourteenth century - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that is popular today, but instead descriptions of the types of meals prepared for the rich and powerful of that period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices prompted a torrent in recipe books, many of which are kept safe in academic collections. During the next few centuries, the rich and powerful families of Wesstern Europe competed to serve the most extravagent banquests, and as a result the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and writing down popular recipes of the day. By the advent of the 20th century, cookery books were highly popular as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Apples In Wine recipe.
