Making the First Published Pound Cake Recipe from 1747 | Down the Baking Rabbit Hole Series
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- čas přidán 25. 07. 2024
- Have you ever wondered what it would be like to make and eat a pound cake from 275 years ago?
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History of Pound Cake video: • Down the Baking Rabbit...
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Glasse, Hannah. The Art of Cookery Made Plain and Easy. Public Domain Mark 1.0. 1747. Digital.
-Get a physical copy here: amzn.to/3HZFcmM
-Get the digital recipe here: archive.org/details/TheArtOfC...
Simmons, Amelia. American Cookery. 1796. Digital.
-Get a physical copy here: amzn.to/3ntcodc
-Get the digital recipe here: archive.org/details/american-...
“Colonial Cooking: Butter Making.” Washington Crossing Park, Aug 2021. www.washingtoncrossingpark.or...
Griggs, Jessica. “The Surprising History of Salted Vs. Unsalted Butter.” Dusty Old Thing. dustyoldthing.com/the-surpris...
“Bread or Loaf Pan.” National Museum of American History. americanhistory.si.edu/collec...
“Bundt Pan.” National Museum of American History. americanhistory.si.edu/collec...
Verbon, Annelie. “The History of the Oven - a Timeline.” Food Crumbles, 8, Dec. 2016 (Updated). foodcrumbles.com/oven-history/
Greer, Carlotta Cherryholmes. “Oven Thermometers and Temperatures.” School and Home Cooking. Boston and New York: Allyn and Bacon, 1920, pp. 330-332. Digital. archive.org/details/schooland...
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- Joe_Potatoe from Getty Images Signature. “Salted Butter.”
-Milanfoto from Getting Images Signature. “Homemade butter.”
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Music:
Forgiven Fate by Dan Lebowitz - CZcams Audio Library
Take Your Time by Dan Lebowitz - CZcams Audio Library
So cool that you did this! I’ve always wondered what cakes tasted like back then! It’s actually amazing that pound cakes survived given everything you just had to do & the saltiness of it! Thank you for this incredible video of the history of our beloved pound cake!!
I just found your channel I loves it do you have vintage recipes.thanks for showing.
Thanks for all your effort.
You are very welcome. I had a great time trying this cake!
Hello Friends, back in the 1970s I tried one of these old recipes but from the 19th century not the 18th. The recipe was pretty much the same in every respect, including the final dense and outside burned result. to avoid a dome I later learned to push the raw dough from the center to the edges, it helps a bit to keep it flat. also some baking pans (like for bread dough, pan de mie have a tight fiting lid) to save it I'd make a trifle or a bread pudding out of the final cake. (it will ameliorate but not solve the salt problem...) Enjoyed the show, thanks for this trip down the what I'll never make again memory lane. Jim Mexico
Your face when you took the bite 😂 made my day. Thanks for this entertaining video
Lol. I forgot how much salt I added and was genuinely surprised. I'm glad it was entertaining!
This is fun to watch.
I'm glad you enjoyed it!
When I first started selling pound cakes, I'd sometimes get cakes that had gummy streaks in the middle. I was always shocked because It would look evenly baked, be springy to the touch, and the toothpick was clean. I researched and found out it was due to over creaming the fat or eggs. Never happened again.....
You are absolutely right. Over-mixing eggs definitely changes the texture of cake and it doesn't take that long to go from a nice texture to dense/gummy.
Working out that batter should be a new exercise program! Great video, learn a lot! 🙂
It was definitely an arm workout! I was exhausted after working that batter for 1 hour!
Your face says it all!🤣🤣🤣 Wow and you said it was salty too!!!!!
I definitely forgot how salty it was supposed to be so I was really surprised when I bit into it lol
Great video. Most likely they would have used unsalted fresh butter for that cake. There is no reason to make a savory cake instead of a regular bread. That would be a vaste of some very expensive sugar back then. It is probably a thing than any housewife would have known, so was not in the recipe.
Very good point! I hadn’t considered that!
That was fun!
It was a lot of fun! I'm looking forward to doing this for other desserts!
Wow, near 300 year old pound cake, but without vanilla extract flavoring its always gona be taste undermined.
The structure on the top of the cake was underbaked, so it looked dense.(Moisture was still in it)
I'm super late to this comment, but the cake had been fully baked through. It was just still warm when I turned it out and the weight from the rest of the cake compressed the dome. The toothpick came out completely clean when I took it out of the oven. It was just my impatience and anxiety about the cake not being able to come out of the pan that caused it look dense.
Look like cornbread😂😂😂😂😂
You are absolutely right!