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
The History of Recipes
It is actually possible to trace the history of recipes back into antiquity, in fact as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old cook books were just basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient 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 people feel blissful and exhilarated. Continuing our culinary historical journey, there were some recipe books which were published in the 14th Century ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that is familiar to us all today, but rather accounts of the types of food cooked for the rich people of that period. Over the succeeding few hundred years, the rich and powerful families of the West competed with each other to offer the most extravagent meals, and consequentially the best cooks and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery books were in great demand, mostly as a result of better eduction, people having more leisure time and a general increase in wealth. The TV revolution gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Allbran Fruit Loaf recipe.
