Ingredients
11 each egg white
1 1/2 cup sugar
1 cup flour
1 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla
Directions
Sift the dry ingredients together 4 times. Beat the egg whites until
dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F
for 1 hour. This cake should be baked in an ungreased angel food pan.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Servings: 1 servings
Amanda's Angel Food Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Written cooking instructions as an idea can be tracked way back into antiquity, certainly as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient records were just basic pictorial recipes for meal preparation.
Later on, in The time of the romans 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs used many different aromatic flavours, including a few you will know such as basil, mint and parsley. Over the succeeding few centuries, the rich and powerful families of Europe competed to serve the best banquets, and consequentially cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and writing down popular recipes of the day. When we get to the 20th century, cookery publications are highly popular due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Amanda's Angel Food Cake recipe.
