1/4 cup whole wheat flour
3/16 cup rolled oats
1 raw cane sugar to taste
1 tbsp vegan margarine
1 tbsp peanut butter
6 oz plums
1 tbsp water
Directions
Put the flour, oats and sugar in a bowl. Rub in the margarine and
peanut butter finely. Slice the plums. Put them in a baking dish
with the water. Cover with the crumble mixture. Bake at 375 F (180
C)/Gas Mark 5 for about half an hour until lightly browned on top.
Source: The Single Vegan - by Leah Leneman Typed for you by Karen
Mintzias
Servings: 1 serving
Nutty Plum Crumble Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegan
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into history, in truth as far into history as early Egypt, and maybe even further. Interesting though that maybe, mostly, these old cookbooks were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into starters, main course and dessert, a very modern way of dining. He also tells us how the ancient chefs were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Moving on, there are two interesting recipe books which appeared in the 1300s : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian food that we all know today, but rather descriptions of the types of food cooked for the rich and wealthy people of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a torrent in recipe manuscripts, most of which still exist in academic collections. During the following few centuries, the wealthy families of Wesstern Europe tried to serve up the most extravagent meals, and as a result chefs and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe publications are increasing in popularity mostly as a result of increased literacy, leisure time and being a little richer. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Nutty Plum Crumble recipe.
