Applesauce Kugel (Pareve) Recipe


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

It is quite feasible to prove the history of written cooking instructions back into history, in fact as far back into history as the Egyptians, and possibly even further. However, sadly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.

Interestingly, the most ancient recipe found, according to historians is a series of clay tablets in ancient Sumerian which show 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 wonderful.

Moving our culinary historical trip onwards, we find a couple of interesting cookery books which date from the fourteenth century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that we all know today, but instead recipes for the types of meals enjoyed by the rich and powerful of that time.

Over the next few hundred years, the powerful and wealthy tried to serve up the most exotic meals, and as a result the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing the recipes of their peers.

When we get to the 1900s, cook books were increasing in popularity mostly due to increased literacy, people having increased spare time and having more money to spend.

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We hope you enjoy this Applesauce Kugel (Pareve) recipe.

 


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