Apricot Nut Bread Northern California
From New York Times Cookbook 1980 (1980).
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A historical recipe
New York Times Cookbook 1980, by Jean Hewitt (1980).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 tablespoon butter 1 cup dried apricots, diced 1 cup raisins 1 cup boiling water 2 cups flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 cup chopped walnuts.
- 1.
- Preheat the oven to 325 degrees.
- 2.
- Place the butter, apricots and raisins in a mixing bowl.
- Pour the boiling water over all and let cool.
- 3.
- Sift together the flour, sugar, baking soda and baking powder and stir into the cooled mix ture.
- Stir in the walnuts.
- 4.
- Turn into a greased 8!/2-by-4!4-by-2!4-inch loaf pan.
- Bake one hour.
- Cool on a rack.
- Yield: One loaf.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve