Ingredients
6 cup white bread, toasted torn in pieces
1/2 cup raisins
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 cup sugar
1 1/2 cup hot water
4 oz shredded cheddar cheese
Directions
In bowl, combine toast pieces, raisins and spices; set aside. In heavy
skillet, heat and stir sugar over low heat until melted and golden
brown, about 20 minutes. Remove from heat; carefully stir in hot
water. Return to heat to dissolve mixture about 5 minutes. Pour syrup
evenly over toast mixture. Toss to moisten. Turn half the mixture
into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top
with remaining toast mixture. Bake uncovered in 325 oven for 20
minutes . Serve warm. Serves 6
From: Recipes and Remembrances, U.S. Army War College,
1980 Shared By: Pat Stockett
Servings: 6 servings
Pueblo Indian Bread Pudding - Capirotado Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Written cooking instructions as a concept can be traced way back into antiquity, in truth as far into history as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a series of ancient 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 those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main meal and afters, something we still use today. Additionally, he recounts how the early Romans used a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as basil, rue and dill. Over the following few centuries, the rich and powerful families of Wesstern Europe tried to serve up the best banquets, and because of this the best cooks and their recipes became highly prized. Nevertheless, it was during the 19th century that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and publishing popular recipes of the day. When we get to the 1900s, cookery books were increasing in popularity due to higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Pueblo Indian Bread Pudding Capirotado recipe.
