Ingredients
3 cooking apples, large or 6 small pe, eled, cut into ch
1 cup maple syrup
1 egg, beaten
1 tbsp melted butter
2 tsp lemon juice
1/2 cup all-purpose flour
1 tsp baking powder salt
1/2 cup raisins
1 unsweetened whipped cream (optional, )
Directions
Arrange apples in a greased 8 inch square baking pan. Pour 1/2 cup of
the maple syrup over apples, stirring to coat well, and spread in an
even layer.
In a bowl, combine beaten egg, butter and lemon juice with remaining
1/2 cup maple syrup. In another bowl, combine flour, baking powder
and salt. Stir the dry ingredients into the egg mixture. Fold in
raisins.
Pour batter evenly over apple pieces. Bake in preheated 375 deg F
oven for 30 to 35 minutes or until top is lightly browned. Serve warm
with unsweetened whipped cream, if desired.
Source: A Taste of Quebec by Julian Armstrong Posted by Linda Davis
Servings: 6 servings
Pouding Aux Pommes Au Sirop D'erable (Apple M Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Academics have found proof that recipes existed far back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius created a few documents detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks were skilled in the use of a good variety of spices, including some that we all recognise for example bay, fennel and parsley. Over the following few centuries, the upper classes competed to offer the most extravagent meals, and as a result the best cooks and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and writing down the recipes of their peers. When we get to the 1900s, cookery books are in great demand, mostly as a result of increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Pouding Aux Pommes Au Sirop D'erable (Apple M recipe.
