Fruit Bread

Ingredients

• one-half pound of raisins
• one-half pound of figs
• one-fourth pound of skinned raw peanuts
• two drams of gum arabic
• enough rain or distilled water or fruit juices

Method

1. 1

   Grind raisins, figs, and peanuts, mix with gum arabic dissolved in water or juices to moisten.

2. 2

   Roll out into a stiff consistency, cut into strips, and bake in the sun on oiled papers until crisp and dry.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 7. The excerpt below is the record exactly as published.

FRUIT BREAD. Grind one-half pound each of raisins, of figs, of coarsely ground wheat, one-fourth pound of skinned raw peanuts, two drams of gum arabic dissolved in enough rain or distilled water or fruit juices to moisten these ingredients and roll them out into a stiff consistency. It is best to cream the raisins, the figs and the nuts with the flour separately so as to be able to spray with water the consistency while rolling out. Make into strips, one by six inches, and bake in the hot sun on oiled papers until crisp and dry. Put up in oiled papers will keep. One stick after dinner will prove a good dessert, as it will assist digestion and promotion. PROMOTION FOOD. To every quart of coarsely ground flour or half-and- half bolted flour and middling, take one-half a pint of finely ground raw peanuts, add two heaping teaspoonfuls of sugar and a small teaspoonful of salt. Knead into a light consistency and bake in the form of sticks or flat cakes in a fairly hot oven. In summer may be baked in the sun. Sunbaked bread acts on liver more mildly and cures constipation after six weeks' use. NEILY BREAD. To three cups of freshly ground wheat add one-half cup of milk or cream and just enough cold water to make a thick batter. It is well to stir the dough much and quickly. Get muflin pans real hot and well oiled. Fill to the top with the thick batter. Set in top of very hot oven, for ten minutes, then lower the heat and allow to bake thirty minutes longer. Kept in dry place will keep indefinitely. By wetting them with ice water and re- turning to oven for a few minutes they will always taste as if fresh. This kind of bread is liked by children and they thrive on it exceptionally. 16 CORN BATTER BREAD. Put one-half a pint of buttermilk in a pan and stir into it two teacupfuls of white cornmeal. Dissolve one-half teaspoonful of soda in one-half cupful of milk and stir this into the above gradually. Now add two well-beaten eggs, one teaspoonful of oil and enough salt to taste. Bake slowly until brown. SALT-RAISED BREAD. Pour upon a teacupful of milk sufficient boiling water to bring it to blood temperature, about 90 degrees F., — higher temperature will result in failure — add one-fourth teaspoonful each of salt and sugar; stir in one large table- spoonful cornmeal, or graham flour, and two teaspoonfuls wheat flour; mix all together to consistency of pancake batter and set to rise by placing bowl containing the bat- ter in warm water; should water gather on top, dust in a little flour and stir. If set in the early morning it will rise at noon. Mix as other bread, put in earthenware pans if possible, and let stand until light, when it is ready for the oven. If used with plenty of fruit it will not be harmful. Be sure not to use drinks of any kind when using salt-raised or yeast bread. TABLE BREAD. To two quarts flour add one teaspoonful salt, one tea- spoonful sugar, two tablespoonfuls clarified butter, or pure olive oil or nut meal. Mix one-half cake hop or com- pressed yeast with one pint lukewarm water, previously boiled, pour into middle of flour while stirring with wooden spoon until proper consistency for dough is at- tained, using more flour or water as may be needed. Knead the mass for half an hour or more. If properly stirred and kneaded it will rise to double its size in four hours. Knead again with a little flour, shape into loaves and place into well-oiled warm pans. When sufficiently raised, place in heated oven, adding heat after fifteen minutes' baking. Bake one hour. When done take out of pans and brush with water or milk. 17 POTATO BREAD. Take five boiled potatoes, put thru a colander, add two and one-half quarts lukewarm water, one cake yeast foam thoroly dissolved in one-half cupful lukewarm water, sufficient flour to make the thickness of sponge cake. Beat ten minutes and put into warm place to rise over night. In the morning add one tablespoonful salt, two tablespoonfuls sugar, ''low-grade flour" enough to make stiif dough. Put on breadboard, with flour to prevent sticking, then knead with knuckles and fists for half an hour. Put in warm place to rise; do not cover. When light, shape into loaves without kneading. When loaves are in pan, run a fork thru them several times. When sufficiently raised, bake in hot oven for forty-five minutes, then change position of pans and bake fifteen minutes longer. GRAHAM BREAD. To one quart ''sponge" add two parts graham flour, a little Indian meal, salt. Wet up, mix, add half a teacup- ful of molasses to a loaf. Have the dough very soft. Knead well and set to rise. It takes longer to rise and longer to bake than white bread. Bake in a steady oven for about two hours. WHOLE-WHEAT BREAD. Make "sponge" from one-half cupful lukewarm water, one cupful white flour and one-half cake yeast dissolved in one-fourth cupful lukewarm v/ater; cover and set in a warm place, about 90 degrees F., until light and foamy. Add one-half cupful scalded milk cooled to lukewarm, one-half teaspoonful salt, sufficient whole-wheat flour to make a stiff dough. Knead thoroly, mold into a loaf, put in a warm buttered pan, cover closely and set in a warm place until it rises to double its size, then put in a hot oven. After fifteen minutes lower the temperature and continue baking for one hour. Rye and graham flour made the same way, but require longer baking. 18 ANISE ZWIEBACK. Beat the white of five eggs, add yolks beaten with one- half pound of sug

Cook this with the app: pantry check, scaling, and the assistant.