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
It is possible to follow the history of written recipes way back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these ancient records were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of ancient 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 drinkers feel exhilarated. Continuing our culinary historical journey, there were some recipe books published in the fourteenth century : one book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that appears on menues today, but rather accounts of the types of meals on the menues of the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in recipe manuscripts, some of which are now in private cookery archives. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it was during the 19th century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications were in great demand, as a result of better eduction, people having increased spare time and being a little richer. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Cider Apple Butter _Hjvb93b recipe.
