1 cup milk
1 cup dried mixed fruit
1 cup sugar
1 cup all-bran
1 cup flour
Directions
Soak first four ingredients together for at least 1 hour. Mix the
flour in well, and put into a greased lined loaf tin and bake for
approximately 1 hour at 180C (GM4 375F). The cake is delicious, and
served in slices with a little margarine on. If you wrap it in foil
and keep for a few days (if it lasts that long) the flavour gets even
better. The all-bran is available in the UK as Kellogg's AllBran.
It's sort of little sticks of high-fibre bran stuff. If you can't get
it in the US, I don't know what the equivalent is (not having been to
the US myself).
[You should come visit! All Bran sounds like a variety of breakfast
cereal, yes? -- SdS] Posted By Sharon.Curtis@comlab.oxford.ac.uk
(Sharon Curtis) On rec.food.recipes or rec.food.cooking
Servings: 1 servings
Allbran Fruit Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
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Interestingly, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in the Sumerian language which show 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 wonderful and blissful. Later on, in Roman times 25BC a man called Apicius created a number of scripts which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the early Romans were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs for example bay, mint and parsley. During the succeeding few hundred years, the rich families of the West tried to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and publishing the recipes of their peers. By the arrival of the 1900s, cooking publications were starting to become popular as a result of more people being able to read, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Allbran Fruit Loaf recipe.
