3/4 cup shortening
1 cup sugar
4 eggs
2 tsp vanilla
2 cup shredded beets
3 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup chopped nuts
Directions
(From Kraft's Fresh Focus, February 1987.)
Beat shortening and sugar until light and fluffy. Blend in eggs and
vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir
in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F.
for 60-70 minutes or until wooden toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan.
Makes 1 loaf.
Nutritional analysis per serving: 441.8 calories; 23.1 grams total
fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams
carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.
Servings: 1 servings
Beet Nut Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found back into antiquity, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. However, these, early cookbooks were just primitive hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to academics are a few clay tablets in Sumerian describing the preparation 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. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the Roman cooks made use of a good variety of herbs, including some that we all recognise such as bay, rue and parsley. Over the following few centuries, the powerful families of Europe tried to offer the most extravagent banquests, and consequentially cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording popular recipes of the day. When we get to the 1900s, cooking books were starting to become popular as a result of better eduction, people having more spare time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Beet Nut Bread recipe.
