[Sca-cooks] cakes

[Ron Carnegie]

    This just sounded wrong, so I pulled out one of my 18th century
cookbooks.  Just the first one I grabbed, which happened to be Hannah
Glasse, THE ART OF COOKERY MADE PLAIN AND EASY.  This book, on page 309, has
a receipt for pound cake.  Most of the ingredients are in the quantity of a
pound.  This is the revised version of 1796 Though the forward says that
only the soap and beer receipts were added to the previous 1745 edition.  I
have no idea when pound cakes first appear, and would not be surprised if
they are not period to the SCA, but they do predate Thackery and 1841.

Ranald de Balinhard

> -----Original Message-----
> From: sca-cooks-bounces+r.carnegie=verizon.net at ansteorra.org
> [mailto:sca-cooks-bounces+r.carnegie=verizon.net at ansteorra.org]On Behalf
> Of Terry Decker
> Sent: Sunday, May 15, 2005 5:39 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] cakes
>
>
> According to the OED, pound cake is a cake containing one pound
> each of the
> principle ingredients with the first reference in a work by Thackery in
> 1841.
>
> A cake in period would have been a round, flattened loaf like a galette.
>
> Bear
>
> >I have a question in regards to cakes that I thought I
> > would pose to the list.  I know cakes as we know
> > them, the texture of birthday cakes you get at the
> > bakery, or from a store bought mix  or home made cake
> > are not period.  My question is, when abouts did cakes
> > w/ the texture of pound cake come into play?  I have
> > only found a recipe for 'an excellent cake' and by no
> > means was it cake like we know of today, more like a
> > cookie type of thing.
> >
> > Alexa
>
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