Ingredients
1 amy fraysur
5 lb apples, cooking apples
1 lemon, juice&grated peel
1 orange, juice&grated peel
2 tsp cinnamon
1 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1 1/2 cup apple cider
3 cup brown sugar
Directions
Core and quarter apples, but do not peel. Place in crockpot with
apple cider. Cook on high until very soft, about 1 1/2 hours. Put
cooked apples in blender or food processor, and puree. Measure,
(there should be about 6 cups). For every cup fruit pulp, allow 1/2
cup brown sugar. Return to crock pot. Stir in lemon and orange peel
and juice, cinnamon, allspice, cloves and nutmeg. Cover. Cook on
high until thick and dark, about 4 hours. At this point you can put
it into hot sterilzed glasses and seal, freeze it it batches or
refrigerate and use within a couple of weeks. We usually refrigerate
since it goes quick around here. Hope you like it. Thanks again for
all the great recipes.
Date: 07/03/96
Servings: 1 servings
Cider Apple Butter *Hjvb93b Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
Food historians have traced the existance of recipes far back into the far past, certainly as far back as the Egyptians, and possibly even further than that. However, sadly, these early cookbooks were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are not about the curry that is popular today, but instead recipes for the types of meals on the tables of the upper classes. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, such as parsley and basil. These new herbs and spices caused a torrent in manuscripts on food, many of which are kept safe in private libraries. During the succeeding few hundred years, the families of Europe competed with each other to serve the best banquets, and as a consequence, cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookbooks were in high demand, due to more people being able to read, people having more free time and being a little richer. Like it or not, the introduction of television gave us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Cider Apple Butter _Hjvb93b recipe.
