I have a recipe all picked out for my next installation of the Recipe File Project but there’s a bit of a problem: ingredient confusion! This was bound to happen with recipes penciled on scrap paper from at least half a century ago. This one is written on the back of a guarantee for coal from the North Western Fuel Company. Anybody up for Nut Loaf from a coal-fired oven? I know my great-grandmother used to bake pies in the wood stove at the family fishing cabin.
So here’s the question: In a recipe for Nut Loaf, what does “1 cup graham” mean? Is that graham flour or graham cracker crumbs? First I was leaning towards flour but there’s already 3 cups of flour called for. Graham cracker crumbs kind of make sense and would certainly be a novel addition to a quick bread.
I think I’m going to go with graham cracker crumbs (once I remember to buy graham crackers) unless anyone tells me otherwise. But really, I’m looking for your input!