[Sca-cooks] Martha Washington's pound cake

Betsy Marshall betsy at softwareinnovation.com
Tue Oct 31 07:50:17 PST 2006

Sounds like a new entry for "You know you're in (reenactment group
descriptor) when - you can make cake over the fire but not in the oven."

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Nancy Kiel
Sent: Tuesday, October 31, 2006 5:22 AM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Martha Washington's pound cake

Unless you have a LARGE Bundt pan, I would recommend making a half-pound 
cake.  The receipt is simple:  1/2 pound each of butter, flour, sugar and 
eggs; cream the butter; separate and beat the eggs; mix all together; add 
two ounces of rosewater or brandy; add the grated peel of a lemon; pour into

buttered-and-floured pan; bake at 350 until done.  I'm not sure on the 
actual cooking time, probably at least half an hour and more like an hour.  
It was funny the first time I made one at home, having only made pound cakes

in the historic kitchens at Colonial Williamsburg.  When it was time to 
bake, I knew I needed two shovelfulls of coals underneath the bake kettle 
and one on top, but was at a complete loss as to the temperature and time 
for a modern oven.

Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.

>From: Stefan li Rous <StefanliRous at austin.rr.com>
>Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
>Subject: [Sca-cooks] Martha Washington's pound cake
>Date: Tue, 31 Oct 2006 01:40:58 -0600
>Johnnae mentioned:
><<< There's a pound cake recipe (actually it calls for 2 pounds each of
>butter, flour, sugar, plus eggs, rosewater, and 2 pounds of currants)
>in Martha Washington's Booke of Cookery. The manuscripts that
>make up the book are dated as Tudor-Jacobean or roughly 1580-1625
>by the editor Karen Hess. These are baked in buttered pans, but the size
>is not stated. See recipe S 149, pages 314-315.
>You might be able to add spices to that. >>>
>This sounds interesting. My wife and I recently bought two different
>bundt pans and it might be nice to try this recipe, with Thanksgiving
>and various pot lucks and family get-togethers coming up.
>However, I don't have this cookbook. While I have another message
>from Johnnae in the cakes-msg file in the Florilegium mentioning this
>recipe, I don't think I have this recipe in the Florilegium.
>Can someone please post this recipe? And since I've never made a
>pound cake before, and I suspect that adapting this recipe to a
>modern oven and mixers may not be that straight-forward, a redaction
>would be most helpful.
>    Stefan
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org

Get FREE company branded e-mail accounts and business Web site from 
Microsoft Office Live 

Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org

More information about the Sca-cooks mailing list