orange bread
 
serving size: 4 
categories: pressure 
 
2   oranges ; grated rind
2-1/4 cup  water
3/4 cup  sugar
1   egg ; beaten
1/2 cup  milk
1-3/4   flour ; sifted
2 tsp  baking powder
1/2 tsp  salt
1/2 cup  pecans ; chopped
 
boil the orange rind, 3/4 cup water, and 1/2 cup sugar slowly until it 
forms a syrup. sift the flour, baking powder, and salt together. mix 
the remaining 1/4 cup sugar with the beaten egg, beat well, and then slowly 
add the milk and the sifted dry ingredients. add the syrup; then stir in 
the pecans if your like them. pour into a well-buttered coffee tin, cover 
with two thickness of wax paper, and tie with string. the can must not 
be more than 2/3 full. put on a rack, pour in 2 cups water, cover, and 
steam without pressure for 15 minutes. cook under 15 lbs pressure for 5 
minutes. reduce pressure immediately, remove from tin, and cool on a clean 
cloth. slice while still warm. 
 
this recipe is from a book published in 
1949. cooking under pressure by: marian tracy. i didn't know that you could 
do steamed breads in the pressure cooker! enjoy!robley 
 
per serving (excluding unknown items): 302 calories; 11g fat (32.2% calories 
from fat); 4g protein; 50g carbohydrate; 3g dietary fiber; 51mg cholesterol; 
540mg sodium. exchanges: 0 grain(starch); 1/2 lean meat; 1/2 fruit; 0 
non-fat milk; 2 fat; 2 1/2 other carbohydrates. 
 
 
 
-- 
 
(ID: 74314) Mirror: rec.food.recipes: Sat, Apr 16, 2005


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