Ingredients
2 3/4 cup flour, sifted all-purpose
2 tsp baking powder
1/4 tsp soda
1/2 tsp salt
1/4 cup sugar
1/2 cup nut meats, chopped
1/2 cup seedless raisins
3/4 cup molasses
1 egg, beaten
1/4 cup shortening, melted or oil
2 tsp grated orange rind
Directions
Mix together and sift flour, baking powder, soda, salt and sugar
into a mixing bowl; add nut meats and raisins and mix together.
Combine the milk, molasses, egg, shortening and orange rind; add to
dry mixture and stir only enough to dampen flour. Bake in a greased
bread pan, 10x5x3 inch, in a moderate oven,
350 degrees F., for 1 1/4 hours.
This recipe makes a large loaf of fruit bread.
From THE FLAVOR OF MAINE by Brownie Schrumpf. A culinary special
published by The Bangor Daily News. @ 1976.
Shared by Robert Rostrup. The "LaRK" (Cooking, WP51, Chatter)
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
*** This is a reply to #153. *** See also #155. From: Lawrence
Kellie To: Cindy Vincent Msg #155, Mar-22-93 05:56:16 Subject: Re: I
need recipes!!
1 recipe
Servings: 1 servings
Ada's Molasses Nut Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have proved the existence of recipes way back into the far past, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these old cookbooks were just very basic pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians are a few ancient tablets in the Sumerian language describing the making 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 drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into appetizers, entrees and desserts, something we still use today. He also informs us how the ancient chefs made use of many herbs, including a few you will know for example basil, fennel and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books published in the 14th Century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is familiar to us all today, but instead descriptions of the types of food enjoyed by the upper classes of those days. In the 15th century, knights returning from the crusades brought back many new foods and spices from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new tastes led to a surge in books on cooking, most of which are now in academic collections. By the arrival of the twentieth century, cooking books are increasing in popularity as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this Ada's Molasses Nut Bread recipe.
