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Directions
: batter:
1 c cream
1 c sugar
1 pk vanillaed sugar (about 1
: TS)
4 eggs
2 c flour
1 pk baking powder (about 3/4
: TS)
1 pn salt
: lemon peel
: topping:
1/2 c butter
1 c sugar
1 pk vanilla sugar
4 tb milk
200 gm slivered almonds
Pour cream into a mixing bowl, add sugar, vanilla sugar and eggs and
stir. Add flour, baking powder and salt and mix well. Pour the batter
onto a large cookie sheet covered with wax paper. Bake for 10 minutes
at 180 C =350 F. For the topping melt the butter over slow heat, stir
in sugar, vanilla sugar and milk, finally the almonds. Spread the
topping over the pre-baked dough, bake for 10-15 minutes more until
topping is golden brown.
Take from the oven and cut into squares.
Recipe By : essen & trinken
Servings: 1 servings
Aunt Eva's Fast Butter Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is possible to read the history of written recipes back into the far past, in fact as far back as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these old records were just very simple pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius describes how the Romans used many different spices, including some that we all recognise like basil, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new foods and tastes created an outbreak in recipe manuscripts, many of which are now in private cookery archives. During the following few hundred years, the rich families of Wesstern Europe strove to offer the most exotic banquets, and as a consequence, cooks and their recipes were at a premium. However, it was during the 1800s that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking publications were greatly in demand mostly due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Aunt Eva's Fast Butter Cake recipe.
