Ingredients
10 oz flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp mixed spice *
1/2 tsp ginger, ground
4 oz sugar, brown, light
2 oz citron, candied, chopped
6 oz raisins, plain or golden
4 oz butter
6 oz golden syrup **
1 large egg, beaten
4 tbsp milk
Directions
* Equal parts of cinnamon, nutmeg and allspice.
** Lyons' Golden Syrup, carried in some fancy groceries. If you can't
find it, use Karo light corn syrup.
Sift the flour with the soda and baking powder, and the mixed spice
and ginger: then add the brown sugar, chopped peel and raisins: mix.
Make a well in the center. Melt the butter with the syrup over low
heat, then pour into the well in the mixture. Add the beaten egg and
milk and mix very well. Pour into a greased 2-lb loaf pan and bake
in a preheated oven at 325 F for 40-50 minutes, or until it tests
done. This bread will keep moist for several days, and actually
improves somewhat during this period.
per Diane Duane
Fidonet COOKING echo
Servings: 8 servings
Aran Spiosrai (Irish Spice Bread) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Irish
The History of Recipes
Food historians have proved the existance of recipes back into distant history, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, old cook books were just basic hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are a few clay tablets in ancient Sumerian which recount 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 drinkers feel exhilarated. During the time of the Roman Empire a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, a very modern way of dining. Aspicius also recounts how the ancient chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs for example basil, mint and parsley. As our culinary historical trip moves on a few more years there are two interesting recipe books published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books have no connection with the curry that we all know today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of the time. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas created an outbreak in manuscripts on food, the majority of which are now in private cookery archives. Over the following few hundred years, the wealthy families of Europe tried to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes were at a premium. However, it was during the 1800s that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing recipes common in their social group. By the arrival of the 20th century, recipe publications are increasing in popularity 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 brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Aran Spiosrai (Irish Spice Bread) recipe.
