Cobbler - Joan Elian Recipe

Ingredients

1 can any unsweetened fruit
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 cup sugar
1 stick butter


Directions

Coat baking dish with butter. Put in fruit. Mix flour, b. powder,
salt, milk and sugar. Pour over fruit. Melt butter and pour over
top. Cook 350 35 minutes. About 1/2 fills bowl and swells to fill
all. (variant) Of Kettles & Chronicles (p. 64): 3/4 c milk and flour.
melt butter in baking dish in 350 oven. Make batter and pour over
butter. Don't stir. Add fruit on top. Don't stir. 350 1 hour.


Servings: 8 servings

 

 

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Categories: Dessert; Pie


The History of Recipes

Written recipes as a concept can be tracked far back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these old records were just basic hieroglyphic instructions for preparing meals.

Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also informs us how the cooks of his times made use of a wide range of herbs and spices, including some that we all recognise like thyme, mint and parsley.

In the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including parsley and basil. The introduction of these new foods and spices caused a torrent in recipe publications, some of which still exist in private libraries.

By the arrival of the twentieth century, cookery books are highly popular as a result of more people being able to read, more leisure time and having more disposable income.

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We hope you enjoy this Cobbler Joan Elian recipe.

 


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