3/4 cup butter
3/4 cup sugar
1 tsp vanilla
1 1/4 cup sifted flour
3 eggs (richer- use 3 yolks
1 and 1 whole)
1/2 tsp baking powder
1/2 tsp salt
1 (and if batter is too thick
1 i add 1/4 c milk or cream)
Directions
Cream butter, gradually add sugar, creaming till light. Add vanilla,
then eggs, one at a time beating each time. Sift dry ingredients;
stir in. Grease bottom only of 9x5x3 in loaf pan; turn in bater. Bake
at 350F for 50 minutes till done. Cool in pan.
Servings: 10 servings
Butter Loaf Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Recipes as an idea can be observed back into antiquity, in truth as far as the early Egyptians, and possibly even further than that. However, mostly, these old cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to academics are some stone 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 anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and afters, a style of dining still practiced today. Additionally, he describes how the ancient chefs were skilled in the use of many different herbs, including some that we all recognise for example bay, rue and dill. Moving our culinary historical trip onwards, there are two interesting cookery books dating from the 14th Century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are unconnected to the curry that is popular today, but instead descriptions of the types of food cooked for the rich and wealthy people of that period. In the 15th century, the Crusaders brought back many new spices and herbs from the Middle-East, such as basil and rosemary. These new herbs and spices created a torrent in manuscripts on cooking, many of which are now in academic collections. Over the next few hundred years, the powerful families of Europe tried to lay on the most exotic banquets, and as a result cooks and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes common in their social group. When we get to the 1900s, recipe publications were increasing in popularity mostly due to increased literacy, people having more spare time and having more disposable income. The arrival of TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Butter Loaf Pound Cake recipe.
