Recipe of the Month – Orange Bread

The Fenton History Center has an extensive collection of local cookbooks in its archives. This recipe comes from the Ellery Baptist Church’s Ellery’s Edibles, published in 2010. The cookbook was dedicated to Mary M. Miller, the eldest and longest-attending member of the Ellery Baptist Church.

In memory of my mother, Margaret Keister

2 large orange peels, washed and finely chopped
2 cup water
2 cup white sugar
1 cup milk
1 egg, slightly beaten
2 tablespoons melted shortening
4 cup flour
1/2 teaspoon salt
4 teaspoons baking powder

Cook orange peel in water for 20 minutes on medium heat. Add sugar and cook 30 minutes longer on low heat. Stir, so it doesn’t stick to the pan. Cool. Add milk, egg and shortening, then add sifted dry ingredients. Mix well. Pour into two greased loaf pans. Let sit 25 minutes, then bake for 1 hour at 350 degrees or until done.

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