Ingredients
1 no ingredients
Directions
1 lb Broad Egg Noodles -- cooked
: as directed
2 c Applesauce, Unsweetened
6 ea Eggs -- beaten
1 ts Salt
2 ts Cinnamon
1/2 c Margarine -- melted
2 ts Vanilla Extract
1 c Granulated Sugar
Pre-heat oven to 325 degrees F.
Combine margarine and sugar in a large mixing bowl. Whisk in eggs,
beating until light and frothy. Add remaining ingredients, including
noodles. Pour mixture into lightly greased 4-quart baking dish (10 x
12 inches). Bake for 1 hour. Let cool completely before cutting,
then reheat.
Freezes well.
Recipe By : Mimi Markofsky
Servings: 24 servings
Applesauce Kugel (Pareve) Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Fruit; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the far past, at least as far into history as the Egyptians, and maybe even further. However, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to academics are a few ancient 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 making people feel exhilarated. During the time of the Romans a roman called Apicius assembled a collection of documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals were split into starters, main meal and dessert, something that is very familiar to us today. He also recounts how the Roman cooks made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. Moving our culinary historical trip onwards, we have some recipe books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they have no connection with the indian food that appears on menues today, but instead accounts of the types of meals prepared for the upper classes of the time. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as parsley and basil. These new herbs and spices was responsible for an explosion in recipe publications, some of which are kept safe in private cookery archives. When we get to the 1900s, cooking books are in great demand, due to better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Applesauce Kugel (Pareve) recipe.
