Ingredients
4 cup apples,tart,sliced,peeled
1/2 cup water
3/4 cup flour
1 cup sugar or brown sugar
1 tsp cinnamon
1/2 cup butter
1/4 tsp salt
1 cream or whipped cream
Directions
Butter a deep baking dish, put apples,water,flour,sugar and cinnamon
in it. Mix with spoon and spread butter and salt over the apple mix.
Bake at 350 degrees F until the apples are tender and the crust
brown,about 30 minutes.Serve with cream or whipped cream From Fanny
Farmers Boston Cookbook
Servings: 6 servings
Another Apple Crisp Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
We can read the history of meal recipes way back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, these, ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Much later, in Roman times a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and afters, something we still use today. Aspicius tells us how the ancient cooks were skilled in the use of many spices, including many that are still in use today for example bay, mint and dill. Continuing our culinary historical journey, we have two interesting recipe books dating from the fourteenth century : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that is familiar to us all today, but instead accounts of the types of food cooked for the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including parsley, basil and rosemary. The introduction of these new tastes was responsible for a surge in manuscripts on cooking, most of which are kept safe in private cookery archives. Over the succeeding few hundred years, the wealthy families of Europe tried to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes of the day. When we get to the twentieth century, recipe books were starting to become popular mostly due to more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Another Apple Crisp recipe.
