Ingredients
2 cup flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 cup sugar
STIR ABOVE INGRED. TOGETHER
1 egg, beaten
2 tbsp hot water
2 tbsp shortening, melted
3/4 cup orange juice
ADD TO MIXTURE BLEND LIGHTLY
1/2 cup nuts, chopped walnuts or pe
1/2 cup sugar
1/2 cup cranberries
1 orange rind, grated
FOLD INTO THE MIXTURE
Directions
Grease two small loaf pans, and divide the batter evenly between
them. Bake at 350 degrees F., for one hour. Cool and wrap in waxed
paper. Chill 24
Servings: 2 servings
Nettie's Cranberry-Nut Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cranberry; Fruit
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into history, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these old recipes were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians is a series of stone 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 those who drank it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius also informs us how the cooks of his times used a wide range of herbs, including many that are still in use today such as bay, rue and dill. Moving on, we find a couple of interesting recipe books which were published in the 14th Century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that we all know today, but rather accounts of the types of meals served to the nobility of that period. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the holy land, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused an eruption in cookery books, the majority of which are now in private cookery archives. During the following few centuries, the powerful and rich houses competed with each other to lay on the most extravagent meals, and consequentially cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cook books were in high demand, as a result of better eduction, people having more spare time and having more money to spend. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Nettie's Cranberry Nut Bread recipe.
