Ingredients
2 1/2 cup flour
1 tsp salt
2 tbsp shortening
2 each egg, slightly beaten
1/2 cup water, warm
5 cup apple, sliced
1 cup brown sugar
1/2 cup raisins
1/2 cup nuts, chopped
3 tbsp butter, melted
1/2 tsp cinnamon
1 each lemon, grated rind of
Directions
Sift the flour and salt together. Cut in the 2 Tbsp shortening and
add the eggs and water. Knead well, then throw or beat dough against
board until it blisters. Stand it in a warm place under a cloth for
20 minutes. Cover the kitchen table with a small white cloth and
flour it. Put dough on it. Pull out with hands very carefully to
thickness of tissue paper. Spread with mixture made of the sliced
apples, melted butter, raisins, nuts, brown sugar, cinnamon and
grated lemon rind. Fold in outer edges and roll about 4 inches wide.
Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to
bake about 20 minutes. Let cool. Cut in slices about 2 inches wide.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Servings: 1 servings
Apple Strudel (Apfelstrudel) Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; German
The History of Recipes
Academics have traced the existance of recipes way back into distant history, in truth as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old recipes were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe found, according to academics is a series of clay tablets in ancient Sumerian which recount the making 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 drank it feel `blissful`. As our culinary historical trip moves on a few more years there were two interesting recipe books which date from the 14th Century : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that is served today, but rather accounts of the types of meals on the tables of the upper classes of the time. During the succeeding few hundred years, the upper-class families of the West tried to serve up the most exotic banquets, and as a result cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that fine 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 US, spent years to collating, testing, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Apple Strudel (Apfelstrudel) recipe.
