8 oz dried appricots
1 1/2 cup water
1/2 cup sugar
1 tbsp cornstarch
Directions
Contributed to the echo by: Leti Labell Originally from: "The Best of
Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
Filling #1 Wash apricots. Combine apricots and water; cook until soft,
about 1/2 hour, stirring constantly to keep from scorching. Stir in
sugar and cornstarch and cook for one minute. Cool. use a teaspoonful
of filling for each square. Makes 8 dozen.
Servings: 106 servings
Apricot Kolachky Filling Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
We are able to read the history of written recipes far back into the distant past, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. Having said that, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Much later, in Roman times a roman called Apicius compiled a collection of documents describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and afters, a very modern way of dining. He also tells us how the cooks of his times used a good variety of aromatic flavors, including a few that are still present in modern kitchens such as bay, fennel and dill. Continuing our culinary historical journey, there were two interesting books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the spicy food that we all know today, but instead accounts of the types of food enjoyed by the rich and powerful. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy land, including coriander, parsley, and rosemary. These new spices and herbs created an outbreak in manuscripts on cookery, the majority of which are kept safe in private cookery archives. Over the succeeding few hundred years, the upper-class families of the West competed with each other to serve the most exotic meals, and consequentially the best cooks and their recipes increased in prestige. Even so, it was during the 1800s the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications were in high demand, mostly as a result of better eduction, people having more leisure time and a general increase in wealth. The TV revolution brings us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Apricot Kolachky Filling recipe.
