[Sca-cooks] cakes

[Phil Troy / G. Tacitus Adamantius]

Also sprach Terry Decker:
>The Oxford English Dictionary lists uses of a word or phrase.  Does 
>the recipe specifically use the term pound cake?  If so, write the 
>OED staff and let them know.  They'll probably add it to the usage 
>list in the next edition.

It is called a pound cake, and uses a pound each of flour, butter, 
and sugar, with twelve egg yolks and six whites (which may or may not 
equal a pound, depending on egg size). It also allows for optional 
caraway seeds. It's a little different in technique from the modern 
cream cake version, and I get the impression this makes a pretty 
dense cake (it's one of those "beaten for an hour" cakes), but it's 
pretty recognizable as pound cake.

Adamantius

>
>Bear
>
>>    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
>
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-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04