Ingredients
1 lb butter, softened
1 lb sifted cake flour
10 medium eggs, separated
1 lb sugar
1 1/2 tsp vanilla
1/2 tsp lemon or orange juice
1 zest from lemon or orange
Directions
Cream butter and flour. Beat yolks, vanilla and juice. Add to
butter/flour mixture, gradually. Beat whites with 1 t sugar and fold
in. Beat on low for 4 to 5 minutes. Pour into 2 8x4" greased and
floured pans. Bake 325~ for 1 1/4 hours. Source: Chef Buster Ambrosia
(wrv)
Servings: 16 servings
Ambrosia's Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Academics have proved the existance of recipes way back into antiquity, at least as far back as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians is a series of tablets in 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 having made drinkers feel exhilarated. During the time of the Roman Empire a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he informs us how the ancient chefs used many different aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and dill. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in recipe manuscripts, most of which are now in private cookery archives. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed to serve up the most exotic meals, and consequentially 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 books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording the recipes of their peers. By the arrival of the 20th century, cookery books were in great demand, mostly due to better eduction, people having more spare time and having more money to spend. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Ambrosia's Pound Cake recipe.
