Ingredients
1 1/2 cup all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
2/3 cup milk
1/3 cup vegetable shortening, melted and co, oled
1 cinnamon and sugar for topping
Directions
Preheat oven to 400 degrees. Grease an 8 inch square pan. Sift flour,
sugar, baking powder and salt together, set aside. Combine egg, milk
and shortening. Add dry ingredients to egg mixture and stir just
enough to moisten flour. Pour into prepared pan and bake for 25-30
minutes. Sprinkle batter with cinnamon-sugar mixture, to taste. Serve
hot.
Assorted recipes from the Detroit News, entered by Diane Pahl
Servings: 8 servings
Coffee Cake With Cinnamon (Tdn-9/22/93) Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the far past, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in the Sumerian language 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 people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, something we still use today. Aspicius recounts how the cooks of his times used many different spices, including a few that are still present in modern kitchens such as basil, mint and dill. Closer to modern times, there are some recipe books dating from the 14th Century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that we all know today, but rather accounts of the types of food prepared by the cooks of the upper classes of those days. In the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an eruption in publications on food, the majority of which still exist in private cookery archives. Over the next few centuries, the rich and powerful families of the West competed with each other to serve up the most extravagent meals, and consequentially cooks and their recipes could command a high salary. However, it wasn`t until the 19th century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery books are in high demand, as a result of better eduction, more free time and having more money to spend. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Coffee Cake With Cinnamon (Tdn 9_22_93) recipe.
