2/3 cup butter
1 1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 cup cocoa
2 1/4 cup sifted flour
1 tsp baking powder
1 tsp soda
1 cup beer
2/3 cup sauerkraut
1 cup raisins
1 cup chopped nuts
Directions
Cream butter and sugar until light. Add eggs, one at a time,
beating well after each addition. Blend in vanilla. Sift cocoa,
flour, baking powder, soda and salt together. Add to creamed mixture
alternately with beer, beginning and ending with dry ingredients.
Stir in sauerkraut. Raisins and nuts are optional. Turn into two 8 or
9 inch greased and floured cake pans. Bake at 350 for 35 minutes.
Cool and frost as desired.
From: stevem@news.fai.com (Steven A. Minneman ) @Newsgroups:
rec.food.cooking
Servings: 10 servings
Beer & Sauerkraut Fudge Cake Recipe brought to you by Recipe Ideas
Categories: Beer; Cake; Candy; Dessert; Fudge
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into the distant past, certainly as far as ancient Egypt, and maybe further still. Interesting though that is, these, old records were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to food historians are a few clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also describes how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. Closer to modern times, there are a couple of cookery books which appeared in the 14th Century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is popular today, but instead recipes for the types of meals on the tables of the rich and powerful of those days. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including basil and rosemary. The introduction of these new culinary ideas caused an explosion in recipe manuscripts, many of which are kept safe in private collections. During the next few hundred years, the powerful families of Wesstern Europe competed to lay on the most exotic meals, and as a result the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and publishing popular recipes of the day. By the time we get to the twentieth century, recipe publications were highly popular mostly as a result of increased literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Beer & Sauerkraut Fudge Cake recipe.
