2 cup sugar
1 tsp baking soda
1 cup oil
1 tsp cinnamon
3 eggs
2 tsp vanilla extract
3 cup all purpose flour
2 cup chopped peeled apples
1 tsp salt
1 cup nuts
Directions
Grease 2 loaf pans. In a large bowl beat together the sugar, oil and
eggs. In a separate bowl sift together the flour, slt, baking soda,
and cinnamon. Add the dry ingredients to the sugar mixture. Add the
vanilla, apples, and nuts. Pour the batter into the prepared pans.
Bake in a 325F over for 1 hour. Pat Empson 05/20 08:10 pm FOOD AND
WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:20 PM TO: PAT EMPSON
(PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES
Servings: 2 servings
Ange's Apple Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into history, at least as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these early cook books were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius also describes how the ancient chefs made use of a wide range of herbs and spices, including many that are still in use today like bay, rue and dill. Continuing our culinary historical journey, there were some recipe books which date from the 1300s : a book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is popular today, but instead descriptions of the types of food enjoyed by the rich and powerful of the time. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices such as basil and rosemary. These new foods and tastes created an explosion in manuscripts on food, many of which are now in academic collections. Over the succeeding few centuries, the upper-class families of the West competed to offer the most exotic banquets, and consequentially chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cookery publications were in great demand, mostly due to better eduction, increased leisure time and a general increase in wealth. The TV revolution brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Ange's Apple Bread recipe.
