Ingredients
1 lb poi
3/4 cup water
2 cup flour
3/4 cup sugar
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
3 each eggs, slightly beaten
1 cup oil
2 tsp vanilla
1 1/2 cup nuts
Directions
First: Mix poi and water together and let stand in bowl. Next:
Mix together flour,sugar,cinnamon,baking powder,salt in another bowl.
Combine the above mixtures with the remainder of the ingredients and
place in gresed loaf pans. Bake at 350 degrees for 45 minutes.
Optional: Add 1/2 cup raisins.
Servings: 1 servings
Poi Nut Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have tracked the existance of recipes way back into antiquity, in truth as far into history as pharonic Egypt, and possibly even further. Interesting though that is, generally, these ancient cookbooks were just basic pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During Roman times around 25BC a roman called Apicius compiled a few scripts which described recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius also describes how the ancient cooks used a good variety of spices, including many that are still in use today for example thyme, fennel and dill. In the fifteenth century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new culinary ideas prompted a torrent in books on cookery, some of which are kept safe in private collections. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe tried to offer the most extravagent meals, and because of this cooks and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording the recipes of their peers. By the arrival of the 20th century, cookery books were starting to become popular as a result of higher levels of literacy, more spare time and having more disposable income. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Poi Nut Bread recipe.
