Ingredients
BILLS20086
2 lb granny smith apples, core, peel and slice
2 lb golden delicious apples, core, peel and slice
2 cup water
2 tbsp fresh lemon juice
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp cardamon, (generous 1/4 tsp)
Directions
Combine all apples, water and lemon juice in heavy large Dutch oven;
bring to boil over high heat. Reduce heat to medium; cover and simmer
until apples are tender, about 20 minutes. Uncover and cook until
mixture thickens, stirring frequently, about 10 minutes longer. Mash
apple-recipes.htm">apples slightly with potato masher until chunky applesauce forms.
Stir in sugar and spices. Cool. Add more lemon juice if desired.
Transfer to bowl; cover and chill overnight. Can be made ahead and
refrigerated up to 2 days.
Servings: 6 cups
Chunky Country Style Spiced Applesauce * Recipe brought to you by Recipe Ideas
Categories: Applesauce; Dutch Oven; Fruit; Sauce
The History of Recipes
Experts have found proof that recipes existed way back into antiquity, in truth as far back into recorded history as early Egypt, and maybe further still. Having said that, mostly, these ancient cook books were just very simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe found, according to food historians is a series of clay 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 having made those who drank it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a number of documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. This early Roman chef recounts how the Romans made use of many different aromatic flavours, including a few that are still present in modern kitchens like basil, fennel and asafoetida. Closer to modern times, there were a couple of interesting cookery books which appeared in the 14th Century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the upper classes of the period. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the East, including rosemary and coriander. The introduction of these new foods and spices led to an eruption in publications on food, most of which are kept safe in academic collections. During the succeeding few centuries, the rich and powerful families of Wesstern Europe tried to serve the most extravagent meals, and as a result the best cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery books were increasing in popularity mostly as a result of increased literacy, people having more leisure time and having more money to spend. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Chunky Country Style Spiced Applesauce _ recipe.
