1 tsp apple cider vinegar
1 tbsp flour
1/2 cup sugar
1 egg, beaten
1 8 oz crushed pineapple
1 8 oz cool whip
4 cup to 6 cups diced apples
1 small bag crushed peanuts
Directions
Drain and save pineapple juice. Cook apple cider vinegar, egg, flour,
sugar and pineapple juice on medium heat for 5 minutes to custard
consistency, stirring constantly. Let cool. Mix apples and pineapple
first, then add custard mixture and cool whip. Refrigerate. Add nuts
before serving.
Servings: 4 servings
Carmel Apple Dessert Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the far past, at least as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that maybe, generally, these ancient records were just primitive pictorial instructions for preparing meals.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in the Sumerian language 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius created a number of documents describing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and afters, a very modern way of dining. He also informs us how the early Romans used many different aromatic flavours, including some that we all recognise like bay, rue and parsley. Later on, we find a couple of interesting books which appeared in the fourteenth century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books have no connection with the curry that we all know today, but rather recipes for the types of meals served to the nobility of the time. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices like rosemary and coriander. These new spices and herbs led to an explosion in manuscripts on cooking, the majority of which still exist in private libraries. For the next few years, the families of Europe competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Even so, it was during the 19th century that cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cookbooks were in great demand, mostly as a result of more people being able to read, people having increased spare time and being a little richer. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Carmel Apple Dessert recipe.
