1 cup butter
1 cup milk
1 tsp vanilla
2 cup sugar
1/2 tsp salt
3 cup flour
3 tsp baking powder
4 eggs
2 unsweetened chocolate
1 1/2 cup confectioners sugar
1 egg, beaten
1 tsp vanilla
Directions
ÿÿÿÿÿÿÿ ea CHOCOLATE ICING 1/2 c butter CAKE: Cream
butter until fluffy. Add sugar and cream well. Add eggs one at a
time. Beat well. Sift flour, baking powder and salt together. Add
alternating with milk ending with flour. Beat on low speed. Add
vanilla.
Pour into greased, floured pans. Makes three layers. Bake at 350
for 30 minutes. Test for doneness.
CHOCOLATE ICING: Melt butter and chocolate in double boiler. Remove
from heat. Blend sugar, egg, salt and vanilla into chocolate
mixture. Beat until icing is creamy. Double for threelayers.
Servings: 6 servings
A 1-2-3-4 Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into ancient history, certainly as far back into history as early Egypt, and maybe further still. However, sadly, these early cook books were just simple pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into Roman times around 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius informs us how the Romans used a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Moving on, we have a couple of recipe books which appeared in the 14th Century : a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including parsley, basil and rosemary. These new herbs and spices created an eruption in cookery books, most of which still exist in private collections. During the following few centuries, the rich families of Europe competed to serve the most extravagent meals, and because of this the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, recipe books were highly popular mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this A 1 2 3 4 Cake recipe.
