Ingredients
1 box honey-granola bread mix (16.1 o, zs.)
1 cup pear nectar
1 egg
1 can sliced pears, drained and chopped (, 8 ozs.)
1/2 cup walnuts, chopped
Directions
Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in a
large bowl until well blended. Stir in chopped pears and nuts. Turn
batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 45
to 55 minutes, or until a wooden pick inserted in the center comes
out clean. Cool bread 10 minutes in the pan on a wire rack. Remove
from pan and cool completely on rack.
minutes
Recipe from: Parnets magazine, November 1986
Preparation Time: 1 loa
Servings: 6 servings
Pear-Walnut Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut; Pear
The History of Recipes
Historians have tracked the existence of recipes far back into ancient history, in fact as far back as pharonic Egypt, and possibly even further than that. In practice though, these, ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs were skilled in the use of many different spices, including a few that will be familiar to modern cooks like bay, mint and asafoetida. Over the next few centuries, the upper classes strove to offer the most extravagent meals, and consequentially cooks and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cookery books are greatly in demand as a result of better eduction, more free time and having more money. |
We hope you enjoy this Pear Walnut Bread recipe.
