1 1/2 cup unsweetened apple juice
2 1/2 tsp cornstarch
1/2 tsp brown sugar
1/8 tsp ground coriander
1 tart apples, peeled and dice
Directions
Combine the juice, cornstarch, sugar, and coriander in a saucepan.
Cook, stirring, until the mixture thickens and turns clear. Remove
from the heat.
Steam the diced apple over a small amount of water until softened,
about 5 minutes. Add to the syrup. Serve warm.
67 calories, 0.2 grams fat per 1/2 cup serving. From the collection
of Sue Smith, S.Smith34, Uploaded June 16, 1994
Preparation Time: The N
Servings: 4 servings
Chunky Apple Syrup Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite feasible to trace the history of recipes back into distant history, in truth as far back as pharonic Egypt, and maybe even further. In practice though, sadly, these old records were just basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks made use of many different herbs, including a few that will be familiar to modern chefs for example thyme, mint and dill. Moving on, there are two books which were published in the 1300s - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. These new culinary innovations led to a surge in recipe books, the majority of which are kept safe in academic collections. By the advent of the 1900s, recipe publications are starting to become popular as a result of increased literacy, leisure time and being a little richer. |
We hope you enjoy this Chunky Apple Syrup recipe.
