Ingredients
I.E.S.JJGF65A
PHILLY.INQUIRER
2 3/4 cup flour
3/4 tsp cream of tartar
1/2 tsp baking soda
1 1/2 tsp salt
1 3/4 cup sugar
1 cup margarine, softened
2/3 cup milk
1 tsp vanilla extract
3 large eggs
2 square unsweetened chocolate
1 melted
1 powdered sugar for dusting
1 optional
Directions
In large bowl,combine flour,cream of tartar,baking soda,salt and
sugar. Add margarine,milk,vanilla.Beat on medium speed,for about 2
minutes,to blend ingredients.Add eggs and melted chocolate,beating
another 2 to 3 minutes to blend..
Turn into greased 3 1/2" deep tube pan and bake at 350 deg.for 1
hour and 10 minutes,or until a toothpick inserted in center comes out
clean..
Remove from oven and cool in pan for 15 minutes,then invert pan and
carefully remove cake.Serve warm or cool,dusted with powdered sugar if
desired.Makes approximately 12 servings..
Servings: 12 servings
Chocolate Poundcake No.2 Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Food historians have proved the existence of recipes far back into history, in truth as far back as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just basic pictorial recipes for food preparation.
In an interesting twist, the oldest recipe found, according to food historians is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the Roman chefs made use of many herbs, including some familiar names like bay, rue and parsley. Moving our culinary historical trip onwards, there were a couple of recipe books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are not about the indian curry that is popular today, but rather recipes for the types of food on the tables of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including basil and coriander. The introduction of these new tastes caused a torrent in books on cookery, many of which still exist in private libraries. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed to serve the most exotic meals, and as a result the best cooks and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cookery publications were highly popular mostly due to increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Chocolate Poundcake No.2 recipe.
