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 possible to read the history of meal recipes far back into ancient history, in fact as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into Roman times 25BC a roman called Apicius compiled a few scripts which described recipes cooked by his fellow Romans. He tells us how the roman meals were divided into appetizers, main meal and afters, something we still use today. This early Roman chef recounts how the Roman chefs used a wide range of herbs, including a few that will be familiar to modern cooks such as thyme, rue and dill. During the next few centuries, the rich and powerful families of Wesstern Europe tried to offer the most extravagent banquests, and consequentially cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Apple Strudel (Apfelstrudel) recipe.
