Ingredients
NANCY HAGFORS GXDB48A
1 cup sourdough starter
1/2 cup oil
1 cup light brown sugar
3/4 cup flour
3/4 cup oatmeal (quick)
3 eggs
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
Directions
Mix all ingredients together. Bake at 350-degrees for
40 minutes.
Servings: 12 servings
Amish Bread W/Oatmeal Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to follow the history of recipes way back into the far past, certainly as far back into history as the early Egyptians, and maybe even further. Having said that, generally, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts is a series of clay tablets in the Sumerian language which describe 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 anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Moving on, we have a couple of recipe books from the 1300s - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that is popular today, but rather descriptions of the types of meals on the tables of the upper classes of the period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new foods and spices prompted an explosion in books on cookery, many of which still exist in academic collections. During the next few hundred years, the upper-class families of Wesstern Europe competed to serve up the best banquets, and because of this chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking books are highly popular due to higher levels of literacy, leisure time and disposable income. Like it or not, the introduction of TV brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Amish Bread W_Oatmeal recipe.
