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
It is quite possible to prove the history of recipes far back into distant history, in fact as far as the Egyptians, and quite possibly further than that. However, these, old cook books were just very simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to historians are some tablets in Sumerian describing the preparation 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. During Roman times 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and afters, something we still use today. Aspicius recounts how the ancient Romans used many spices and herbs, including many that are still in use today like basil, mint and asafoetida. Closer to modern times, we find two books from the fourteenth century : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of food on the menus of the upper classes of the time. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in manuscripts on cookery, most of which are now in private collections. During the succeeding few centuries, the powerful and wealthy strove to lay on the best banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookbooks are starting to become popular due to better eduction, people having increased free time and having more money. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Apple Strudel (Apfelstrudel) recipe.
