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 quite possible to prove the history of transcribed cooking instructions back into the far past, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius assembled a few documents describing recipes prepared by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius describes how the cooks of Roman times used many aromatic flavours, including some familiar names for example thyme, mint and dill. As our culinary historical trip moves on a few more years there were a couple of interesting books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that appears on menues today, but rather descriptions of the types of food on the tables of the upper classes of that period. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes caused an explosion in books on cooking, some of which still exist in academic collections. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Cider Apple Butter _Hjvb93b recipe.
