Ingredients
4 medium cooking apples, peel/core
1 and cut into eighths
1/2 cup water
1/2 cup packed brown sugar
3/4 tsp ground cinnamon
1/4 tbsp ground nutmeg
Directions
Heat apples and water to boiling over medium heat; reduce heat.
Simmer uncovered 10 to 15 minutes, stirring frequently to break up
apples, until tender. Stir in brown sugar, cinnamon and nutmeg. Heat
to boiling; boil and stir 1 minute. Serve warm or cold. Cover and
refrigerate up to 2 days or freeze up to 2 months. ABOUT 3 CUPS
APPLESAUCE Microwave Directions: Decrease water to 1/4 cup. Place
apples and water in 2-quart microwavable casserole. Cover tightly and
microwave on high 8 to 10 minutes, stirring after 4 minutes, until
apples are tender. Mash apples slightly with fork. Stir in brown
sugar, cinnamon and nutmeg. Cover tightly and microwave 2 to 3
minutes or until mixture boils. Continue as directed. Betty Crocker's
Old-Fashioned Cookbook, c1990, 1992
Servings: 6 servings
Chunky Cinnamon Applesauce Recipe brought to you by Recipe Ideas
Categories: Applesauce; Fruit; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into ancient history, certainly as far into history as the early Egyptians, and maybe even further. Having said that, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into Roman times 25BC a roman called Apicius created a collection of scripts describing recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main course and dessert, a very modern way of dining. Aspicius also recounts how the cooks of Roman times were skilled in the use of many different aromatic flavours, including many that are still in use today like basil, rue and dill. Continuing our culinary historical journey, there were a couple of interesting recipe books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that we all know today, but rather accounts of the types of meals cooked for the nobility of those days. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for an increase in recipe publications, the majority of which still exist in private cookery archives. When we get to the twentieth century, cookery books are in high demand, due to better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Chunky Cinnamon Applesauce recipe.
