[Sca-cooks] Cake was period hard sauce?

[Johnna Holloway]

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