Ingredients
1/4 cup + 2 tb butter
1 cup sugar
2 eggs
1 tsp baking soda
1 cup persimmon pulp
1 tsp baking powder
2 cup all-purpose flour
1/2 tsp salt
1/3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup chopped dates
1 cup chopped nuts
Directions
Cream butter, gradually add sugar, beating well. Add eggs, 1 at a
time, beating well after each addition.
Combine pulp and soda. Let stand until soda is dissolved. Add to
creamed mixture, blending well.
Combine next ingredients, gradually adding to batter. Beat well. Stir
in dates and nuts. Pour into greased loaf pan.
Bake at 350 degrees for 40 to 60 minutes, or until pick comes out
clean.
Servings: 1 loaf
Persimmon Date Nut Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Historians have proved the existance of recipes back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, in the main part, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to historians are some clay tablets in Sumerian describing the preparation 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 Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. This early Roman chef informs us how the chefs of Roman times made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like thyme, fennel and parsley. During the succeeding few hundred years, the powerful families of Wesstern Europe strove to serve the most exotic banquets, and consequentially the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, recipe publications were greatly in demand mostly due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Persimmon Date Nut Bread recipe.
