Ingredients
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
2/3 cup milk
1 tsp vanilla extract
3 eggs
1 egg yolk
3 squares baking chocolate
1 powdered sugar
Directions
1. Start heating oven to 350 degrees F. Line bottom of a
3 1/2 " deep 9" tube pan. 2. Into large mixer bowl, sift together
flour, cream of tartar,
soda, salt and sugar. 3. Drop in margarine; pour in milk and
vanilla. Mix at low to
medium speed, for 2 minutes, scraping bowl often. 4. Add eggs,
chocolate, egg yolk and beat 1 minute longer. 5. Turn into pan. Bake
1 hour and 10 minutes, or until done. 6. Cool in pan on wire rack for
15 minutes. Remove from pan
peel off paper; cool on rack. 7. Before serving sprinkle powdered
sugar into ridges of cake.
Out ofGood Housekeeping Christmas Cookbook
Typed by Brigitte Sealing
Servings: 8 servings
Chocolate Poundcake From Brigitte Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We can trace the history of meal recipes far back into antiquity, at least as far back as the ancient Egyptians, and quite possibly further than that. Having said that, in the main part, these old cookbooks were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in Roman times around 25BC a roman called Apicius wrote some documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including many that are still in use today like bay, fennel and parsley. Later, there are two interesting books dating from the 14th Century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that is popular today, but instead recipes for the types of food eaten by the rich and powerful of that time. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from Arab cuisine, such as parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in recipe publications, many of which are now in private libraries. During the following few hundred years, the powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and because of this cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the time we get to the 1900s, recipe publications were in high demand, mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Chocolate Poundcake From Brigitte recipe.
