Ingredients
BARB DAY
1/2 cup butter
4 eggs, separated
2 cup flour, sifted
3/4 tsp salt
1 cup sugar
1 tsp vanilla
2 tsp baking powder
1/2 cup milk
1 cup black walnuts, fine chopped
Directions
Cream butter and sugar until light and fluffy. Beat in egg yolks all
at once. Add vanilla. Sift dry ingredients together. Set aside 1
cup of the dry ingredients. Add the remaining flour mixture and the
milk in small portions, alternately, mixing well with each addition,
starting and ending with an addition of the dry ingredients. Mix
together, the reserved flour and the nuts, and stir into the batter,
mixing just until blended. Beat the egg whites until stiff, but not
dry. Fold them into the batter. Bake in a 9 X 5 X 3" greased and
floured loaf pan, or 3 quart mold at 350 degrees about 50 to 60
minutes, or until done.
Frost with your favorite icing. From Barb Day's Database
Servings: 1 servings
Aunt Sybil's Blk Walnut Xmas Cake:::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Cake; Christmas; Dessert; Holiday; Nut
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, in truth as far as the Egyptians, and maybe even further. In practice though, generally, these early records were just basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a series of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius also recounts how the ancient cooks made use of many different herbs and spices, including many that are still in use today like basil, mint and dill. For the centuries that followed, the rich families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications are in high demand, mostly as a result of higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Aunt Sybil's Blk Walnut Xmas Cake___gwhp32a recipe.
