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
It is quite feasible to prove the history of transcribed cooking instructions way back into the distant past, certainly as far back as early Egypt, and possibly even further than that. However, mostly, these ancient cookbooks were just simple pictorial instructions for preparing food.
Interestingly, the oldest recipe found, according to experts is a collection of tablets in 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 making anyone who drank it feel `blissful`. As our culinary historical trip moves on a few more years there are two recipe books from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that is served today, but instead descriptions of the types of food served to the rich and powerful. During the succeeding few hundred years, the powerful families of the West competed to offer the best banquets, and as a result the best chefs and their recipes became highly prized. Nevertheless, it was during the 19th century that fine cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe books are in great demand, due to increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Pouding Aux Pommes Au Sirop D'erable (Apple M recipe.
