Ingredients
1 no ingredients
Directions
2 cups Flour 1 Cup Sugar 1 1/2 Teaspoons Baking Powder 1 Teaspoon
Salt 3/4 Cup Margarine, melted 1 Egg, beaten 1 Teaspoon Orange Peel,
grated 3/4 Cup Cranberry Juice 1 1/2 Cups Raisins 1 1/2 Cups
Cranberries -- fresh, pulped
Blend all ingredients. Mixture will be lumpy. Pour into a greased
loaf pan. Bake in a pre-heated 350 oven for 1 hour, 15 minutes, or
until lightly browned on top. - Mrs. Estudillo's 4th Grade class
Flowery School, Sonoma, CA 1988
From: Dan Klepach
Servings: 8 servings
4th Graders Cranberry Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cranberry; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these early cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later, there were some books published in the 14th Century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that is popular today, but instead accounts of the types of meals on the menues of the upper classes of the time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an eruption in publications on food, many of which are now in private cookery archives. During the following few hundred years, the rich and powerful families of Europe strove to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes were much in demand. Even so, it was during the 19th century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications are greatly in demand as a result of better eduction, people having more spare time and having more disposable income. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this 4th Graders Cranberry Bread recipe.
