The Tale Of Two Cakes
This is the first in a series of episodes we did with the great people at Historic Locust Grove in Louisville Kentucky. Today we are joined by Brian Cushing and Amy Liebert to dig into a scandal surrounding these two delicious cakes.
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Little Currant Cakes With Ivy
Delicious little cakes from the 1796 cookbook “American Cookery” by Amelia Simmons!
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1796 Pound Cakes!
Today’s recipe is for a traditional “Pound Cake.” This comes from Amelia Simmons’s 1796 cookbook, “American Cookery.” While it’s called a cake, there are clues in the text that this was intended to be made into something more like a cookie or even a cupcake. This is a delicious dish — one we highly recommend it!
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A Wonderful “Twelfth Night” Cake!
Jon and Kevin are in the kitchen today making a big recipe: a 5-lb. twelfth cake. Twelfth cakes were the center attraction to Twelfth Night celebrations. They are easily documentable in 18th century texts, but interestingly, recipes do not appear in cookbooks until the early 19th century. So for this episode, in the absence of 18th century recipes specifically called “twelfth cake,”Jon and Kevin chose another “great cake” recipe called “Bride’s Cake.” It’s virtually identical in ingredients and technique to the twelfth cake recipes of the early 1800s. Today’s recipe comes from Richard Brigg’s 1788 cookbook, “The English Art of Cookery.” It’s a wonderful, complex cake that is perfect for a traditional holiday dessert. Enjoy!
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American Potash Cake 18th Century Cooking with Jas Townsend and Son S5E17
Today’s episode is another companion piece to our Chemical Leavening Discussion. It’s a recipe found in a letter to the editor in the Monthly Magazine (London) in 1799 — a very early account of using Potash as a leavening agent. Recipe: Start with a pound of Rye flour and rub in 4 ounces of pork lard. In a seperate bowl, mix a cup of sour milk and 4 ounces of Light or Barbados molasses. in a seperate bowl, dissolve 1/2 teaspoon of Pearl Ash in 1/4 cup of water. Add this to your milk mixture, stir, and quickly add to your flour. Blend well, turn out onto a floured surface, then roll out to 1/2 or 3/4 an inch thick. Cut to any shape you wish, and bake in a 400 degree oven for 16 – 18 minutes.
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