Nancy's Notes: Agnes May Dalrymple's Date and Nut Loaf, 1948

I had published a post earlier about the introduction to this series of articles where I take my great, great aunt's hand written recipe book and make some of the vintage bakes. I've entitled it Nancy's Notes and this is the first recipe.

The first recipe I decided to try in Nancy's recipe book was one that my mum had declared she remembered Nancy making and it was the best thing she'd ever tasted. Well I mean that was such a ringing endorsement I knew I had to start there, although slight pressure right?
So here is the page in question for those of you with handwriting as poor as mine you'll also feel the envy of such lovely handwriting. You may want to follow from the picture or my transcribed recipe under it. Whichever is best for you then feel free to work that way.

The recipe came from Agnes May Dalrymple, 3 Sheridan Street, Lexington, Massachusetts, it's dated Summer 1948.

Here's what you'll need:

70g seedless dates

1 tsp bicarbonate of soda

1 cup boiling water

1 egg

1 cup caster sugar

2 cups flour

1 tsp baking powder

1 tsp salt

1/2 tsp vanilla

3/4 cup chopped walnuts

Method

Cut up 70g of seedless dates with scissors each into 3 pieces

To these add 1 cup boiling water and 1 tsp bicarbonate of soda

Set aside to cool

Beat up one egg, 1 cup sugar, then add date mixture

2 cups flour, 1 tsp baking powder, 1 tsp salt, sifted together now add to above

Now 1/2 tsp vanilla and chopped walnuts less than 1 cup

Beat all well

Makes 1 loaf

Beat your eggs and sugar together

Preheat your oven to 180 where you will be starting your loaf at. Then after 20 minutes drop your oven to 160 degrees and cook for another hour.

The loaf mixes really well together, and has a really rich toffee and nut taste, it would be known as an old fashioned tea loaf, but this is perfect for your authentic tea parties.

It comes out of the oven looking all golden brown and beautiful! The smell is unreal, like a nutty sticky toffee pudding.

Serve this in generous slices with butter and tea.

Thank you Agnes May Dalrymple and Nancy. Give this a try at home and let me know how it goes, think of Nancy and Agnes when you do.

Much Love