Ingredients
4 cup flour
3 sticks butter or marg.
1 cup sugar
1 tsp salt
4 egg yolks (save whites)
1 tbsp vanilla
3 lb purple plums (the little
1 ones) approx.
1 apricot or peach jam
Directions
make a dough from the first 6 ingredients, press into cookie sheet
with your fingers, forming a rim. Spread thin layer of peach or
apricot jam on top of dough. Now put your plums (which have been
quartered) in rows on the dough. Beat egg whites slightly and brush
over plums, sprinkle two TBL of flour over egg whites. Bake at 375
degrees for 40 minutes. If too sour shake some powdered sugar on top.
This can also be made in the winter substituting apples for the plums.
recipe by: Herta Small (my mom) Typos by: Molli
Servings: 16 servings
Pflaumenkuchen (Plum Cake) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into ancient history, in fact as far back as ancient Egypt, and possibly even further than that. Having said that, generally, these early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts are some 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 having made people feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of documents which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans used a wide range of herbs, including some familiar names such as bay, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as parsley, basil and rosemary. These new foods and spices created an explosion in recipe manuscripts, the majority of which are kept safe in private cookery archives. During the next few centuries, the upper-class families of the West tried to offer the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cookery publications are starting to become popular due to more people being able to read, people having more free time and disposable income. The revolution that is television brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Pflaumenkuchen (Plum Cake) recipe.
