Cake With Berries & Whipped Cream Recipe

Ingredients

150 g butter or margarine (2/3 cup)
150 g sugar (2/3 cup)
1 peel of 1 lemon
3 eggs
250 g flour (2 cups plus 3 1/2 tbsp)
6 g baking powder (1 3/4 tsp)
3 tbsp milk


Directions

Also for 'versoffenen Apfelkuchen' (drunk apple tart). Cut in half
horizontally. Spread vanilla pudding on top, then scatter
strawberries or raspberries, (?*) on top of that, then whipped cream.
Top with more strawberries.

((*Note: I absolutely cannot make any sense of that word. It looks
like 'Narinken' or 'Merinken' - neither of which means anything to
me. At a guess, some other sort of berries, or possibly morellos.
K.B.))

Source: Handwritten German recipe obtained by Pat Stockett
Translation/Conversion: Karin Brewer

Posted by: Karin Brewer, Cooking Echo, 8/92


Servings: 6 servings

 

 

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Categories: Cake; Dessert; Fruit


The History of Recipes

We are able to follow the history of `recipes` back into ancient history, certainly as far into history as ancient Egypt, and maybe further still. Interesting though that is, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.

As we move on, we have a couple of interesting recipe books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that is popular today, but rather accounts of the types of meals cooked for the nobility of that period.

By the advent of the 20th century, cooking publications were in high demand, mostly as a result of higher levels of literacy, more leisure time and having more disposable income.

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