[Sca-cooks] Cake was period hard sauce?
Johnna Holloway
johnnae at mac.com
Wed May 11 18:58:19 PDT 2011
from 2005
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.
Johnnae llyn Lewis
On May 11, 2011, at 9:36 PM, Terry Decker wrote:
> The hard sauce isn't period and my question was directed at the cake
> rather than the sauce. Having now had a piece, I can say it is a
> variant of pound cake. I vaguely remember pound cake as being very
> late period or just out of period and we discussed it here yea many
> years ago.
>
> Bear
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