26 movies that were better than the book

Pound cake is a British confection dating to the early 1700s, according to WhatsCookingAmerica.com. At the time, pound cakes were not the transportable size they are today; they were large enough to feed more than one family.

“The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs and flour,” What’s Cooking says. “No leaveners were used other than the air whipped into the batter. In the days when many people could not read, this simple convention made it simple to remember recipes.”

Over time, the recipe changed. By the mid-1800s, cakes were smaller and lighter, although the 1: 1: 1: 1 ratio continued to be used.

Why are variations of pound cake found in the recipe files of so many Southerners? It’s thanks to a former slave named Abby Fisher, who was a South Carolina native who lived in Mobile, Alabama, before moving to San Francisco after the Civil War, What’s Cooking said. Once there, she made her living selling homemade goods such as pickles and preserves. When people continually asked about southern cooking, Fisher published the 1881 book “What Mrs. Fisher Knows About Old Southern Cooking.” She did not write the book, because she could neither write nor read. Friends wrote down her recipes and recollections for the book, which includes two pound cake recipes.

(Photo courtesy of AL.com)

The introduction to the book says:

The publication of a book on my knowledge and experience of Southern Cooking, Pickle and Jelly Making, has been frequently asked of me by my lady friends and patrons in San Francisco and Oakland, and also by ladies of Sacramento during the State Fair of 1879. Not being able to read or write myself… caused me to doubt whether I would be able to present a work that could give perfect satisfaction. But after due consideration, I concluded to bring forward a book of my knowledge – based on an experience of upwards of thirty-five years – in the art of cooking Soups, Gumbos, Terrapin Stews, Meat Stews, Baked and Roast Meats, Pastries, Pies and Biscuits, making Jellies, Pickles, Sauces, Ice-Creams and Jams, preserving Fruits, etc. The book will be found a complete instructor, so that a child can understand it and learn the art of cooking. Respectfully,

Mrs. Abby Fisher, late of Mobile, Ala.

According to Kate Williams in a 2018 article on SouthernKitchen.com, Fisher’s was one of the first cookbooks published by an African American. She called the pound cakes described in her book “silver” and “gold.” They were “both leavened with a combination of whipped egg whites and ‘the best yeast powder,’ Williams wrote.” Adding egg whites and yeast made pound cakes far more foolproof, as the most traditional recipes are risen only by the mechanical process of properly creamed butter and sugar, a feat that was much more challenging before the advent of household electric mixers in the early 20th century. Just imagine beating a pound of butter into something light and fluffy using only a wooden spoon. “

Deep South Magazine calls the Southern pound cake “the delightful, scrumptious and downright sinful combination of moist, buttery goodness in every bite,” adding, “No matter where you find it, the pound cake is a particularly rich cake in many countries, yet the Southern version is most popular in terms of flavor. “

Further advances in cooking made baking pound cakes an easy proposition so that today, many cooks turn their attention to creating unusual flavors of the cakes.

The website SomethingSwanky.com collected 60 unusual recipes, including:


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