2 cup Flour
1/2 cup Sugar
1/2 tsp Baking soda
1/2 tsp Salt
1 medium Orange, juice & rind
Hot water
1 Egg, beaten
1 cup Cranberries, halved
1/2 cup Chopped walnuts
Directions
Preheat oven to 350 F. Sift dry ingredients together. Measure
together orange juice, rind and melted margarine. Add enough hot
water to make 1 cup. Stir liquid into dry ingredients. Add
remaining ingredients.
Cut aluminum foil to fit bottom of 9 x 5 inch loaf pan. Spray sides
of pan with vegetable pan spray. Add batter. Bake for 1 hour or
until toothpick inserted into of loaf comes out clean. Let stand
overnight for easy slicing.
Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier Nov 93.
Servings: 18 servings
Cranberry Bread Recipe brought to you by Recipe Ideas
Categories: Diabetic; Breads/Bm
The History of Recipes
Written cooking instructions as a concept can be traced way back into ancient history, at least as far back into history as pharonic Egypt, and potentially, even further back. Having said that, these, ancient cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian 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 people feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some scripts describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient Romans were skilled in the use of a wide range of aromatic flavors, including many that are still in use today such as basil, fennel and dill. As our culinary historical trip moves to more modern times we have some recipe books which were published in the fourteenth century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that is served today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us many foods and spices from Arab countries, including spices like coriander, basil and rosemary. These new culinary innovations was responsible for an outbreak in manuscripts on cooking, the majority of which are now in academic collections. Over the following few centuries, the rich families of Europe competed with each other to offer the most extravagent banquests, and as a consequence, the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe books were in great demand, as a result of more people being able to read, people having increased spare time and being a little richer. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cranberry Bread recipe.
