Ingredients
1 cup acorn meal
1 cup flour
2 tbsp baking powder
1/2 tsp salt
3 tbsp sugar
1 egg, beaten
1 cup milk
3 tbsp oil
Directions
Sift together, acorn meal, white flour, baking powder, salt and
sugar. In separate bowl, mix together egg, milk, and oil. Combine
dry ingredients and liquid ingredients. Stir just enough to moisten
dry ingredients. Pour into a greased pan and bake at 400F. for 30
minutes.
Servings: 1 loaf
Acorn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have tracked the existance of recipes way back into distant history, in fact as far into history as early Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to academics is a collection of tablets in Sumerian which show 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 blissful and exhilarated. As our culinary historical trip moves on a few more years there were some books which appeared in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that is served today, but rather descriptions of the types of food cooked for the upper classes. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an eruption in books on cookery, the majority of which still exist in academic collections. During the succeeding few hundred years, the upper-class families of the West strove to serve up the most extravagent meals, and as a consequence, the best chefs and their recipes were much in demand. Even so, it wasn`t until the 19th century that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cookery publications were greatly in demand mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Acorn Bread recipe.
