August 2008
ORANGE BREAD
| Marmalade | |
|---|---|
| Rind of 3 or 4 oranges | 2 cups water |
| 1 cup sugar | |
Rind of three or four oranges. Remove inner white skin (as this is tough). Cut rind into very fine strips, or put through course grinder. I prefer the grinder. Boil this peal in about 1 1/2 cups salted water until tender. Drain, then boil again 1/4 to 1/2 cups of water and 1 cup sugar. Cook until clear. It should be like a thin marmalade. Cool and add to Batter
| Batter for Orange Bread | |
|---|---|
| 1 egg | 1 1/2 tbsps. butter |
| 1 cup sugar | 1 cup marmalade (made above) |
| 1 cup milk | 1 1/2 tsp. salt |
| 3 cups self-rising flour or (3 cups Gold Medal flour and 3 tsps. baking powder.) | |
Beat together 1 egg, 1 1/2 tbsps. butter and 1 cup of sugar. Add one cup of marmalade.
Mix the above ingredients together with 1 cup milk, 1/2 tsp. salt, and 3 cups self-rising flour of flour. Stir until smooth. Put in 2 cake tins, (oblong) and line bottom with waxed paper. It should be a rather limber batter. Bake in oven about 275 degrees for about half an hour. Test with straw to determine when done. This is best eaten after the first day. Serve, spread with butter or cream cheese. If allowed to stand for 3 or 4 days it is delicious as toast. Cut the slices thin for best eating.
Other shaker recipes can be found in the book The Shaker Cook Book, by Caroline Piercy and Arthur Tolve. Used by permission. For more information on this book and to order on-line please click on the book cover below.
Each month we will post an authentic Shaker Recipe for you to try. When possible we will try to find a seasonal recipe for your enjoyment. Please check back often for new recipes and email us with your comments on recipes that you have tried.