Only a little story today my friends, but on a big topic.
Families (or ‘households’, for one had to count the servants) were much larger in previous times, and recipes simply had to be bigger. Yesterday’s source – the American Farmer journal of 1823 – included the following cake recipe (remember – this was way before electric blenders, beaters, processors)
Black Cake, much esteemed.
Three pounds of butter and three pounds of sugar beat to a cream, three glasses of brandy and two of rose-water, twenty-eight eggs, and three pounds of flour added by degrees together, six pounds of currants, six pounds of seeded raisins, one ounce of cinnamon, one ounce of cloves, half an ounce of mace, one pound of citron. (Two large loaves baked five hours).
That’s a lot of beating. Bakers must have looked like body-builders in those days. No need to go to the gym to work off the extra slice of cake – you worked it off in advance.
‘Black’ cake intrigues me. When did simple old dark ‘fruit’ cake become ‘black’ cake?
Quotation for the Day …
Graham Kerr (the Galloping Gourmet) 1960s