2 cup all-purpose flour
3/4 cup granulated sugar
3 tsp baking powder
1/2 tsp cinnamon
1 tsp salt
1/2 tsp baking soda
1 cup coarsely chopped walnuts
1 egg
1 cup canned/jar applesauce (motts is gre, at)
2 tbsp melted shortening
Directions
Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper,
sift flour, baking powder, cinnamon, salt, soda; add walnuts. In
mixing bowl, beat egg; add applesauce, shortening. Add flour mixture;
stir just until blended; turn into pan. Bake 1 hour. Cool in pan 10
minutes; remove. Cool overnight before slicing.
Servings: 6 servings
Applesauce Nut Bread Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Fruit
The History of Recipes
Written recipes as a concept can be tracked way back into the far past, certainly as far back into history as the early Egyptians, and possibly even further. In practice though, in the main part, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing the baking 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`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and dill. As our culinary historical trip moves to more modern times we have a couple of recipe books dating from the 1300s - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is served today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of that time. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new tastes caused an outbreak in books on cooking, the majority of which still exist in private collections. By the arrival of the twentieth century, cooking books are highly popular due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Applesauce Nut Bread recipe.
