Ingredients
4 oz flour
2 oz margarine
2 oz ground almonds
2 oz demerara sugar
1 lb mincemeat
1 medium tin
1 sliced peaches
1 glace cherries
Directions
Set oven to 400/F or Mark 6. To make the crumble mixture, sieve the
flour into a bowl and rub in the margarine until the mixture resembles
breadcrumbs. Stir in the ground almonds and the sugar. Place the
mincemeat in an ovenproof dish and cover with the drained sliced
peaches. Reserve 8 peach slices for decoration. Top the dish with
the crumble mixture and bake for 25-30 minutes until the crumble is
golden brown. Decorate with the reserved peach slices and the glace
cherries. Serve hot with custard or cream.
Servings: 4 servings
Christmas Crumble(English) Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
We are able to follow the history of meal recipes far back into the far past, in fact as far into history as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these early recipes were just basic hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian which recount 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 anyone who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times were skilled in the use of a wide range of herbs, including some familiar names such as basil, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created a torrent in cookery books, some of which are kept safe in private collections. During the following few hundred years, the powerful and rich strove to serve up the most exotic banquets, and because of this cooks and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down popular recipes of the day. By the time we get to the 1900s, cookbooks are greatly in demand due to higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Christmas Crumble(English) recipe.
