Appalachian Bean Loaf Recipe


Ingredients

2 cup beans -- mashed
2 cup soft bread crumbs
2 eggs -- beaten
1 tbsp butter
1 or bacon drippings
1/4 tsp pepper
1 milk
1 salt
2 tbsp onion -- chopped


Directions

Combine all ingredients using enough milk to moisten. Pack firmly
into well buttered loaf pan. Bake at 350F for 1 hour or until firm.
Serve with tomato sauce.

Recipe By : The Little Mountain Bean Bible Cookbook


Servings: 6 servings

 

 

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Categories: Bean; Bread; Breads


The History of Recipes

It is quite possible to follow the history of written cooking instructions far back into ancient history, certainly as far into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.

As we move into Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by the Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius informs us how the cooks of Roman times made use of many aromatic flavors, including some that we all recognise for example thyme, fennel and asafoetida.

Later, in the 15th century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new spices and herbs prompted an explosion in books on cookery, most of which are now in private collections.

By the advent of the 1900s, cookery books are in high demand, mostly due to higher levels of literacy, people having increased free time and being a little richer.

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We hope you enjoy this Appalachian Bean Loaf recipe.

 


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