5/15/2023 0 Comments Whosampled drake pound cakeIn the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter.Īn early variation on this cake replaced some of the flour with cornmeal made from dried corn ( maize), which was then called Indian meal. This changed the flavor and texture of the cake. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. Over time the ingredients for pound cake changed. cookbook, American Cookery, which was published in 1796. A recipe for pound cake is in the first U.S. It is believed that the pound cake is of northern European origin and dates back to the early 1700s.
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