1 2 3 4 Cake In the United States the use of easy and memorable names that instruct cooks on proportions of ingredients were a hallmark of the women’s cooking schools that emerged in several big cities of the eastern United States in the decades before the Civil War. Mrs. Goodfellow’s Cooking School in Philadelphia was the earliest, and model for these institutions where women might learn cooking, baking, and pastry work under the tuition of a . Eliza Leslie, the famous cook book author of the antebellum period, trained at Mrs. Goodfellow’s and in her earliest book, 75 recipes for Pastry, Cakes, and Sweetmeat, one can see the tendency to “bake by numbers” in the tendency to have the measures be the same (in pound cake), or simplified into two measures, as in a lb. and ½ lb. of ingredients, in Apees. Such simplification made recipes easier to memorize.
ISSUE 68, CAKE, Part 2: 1 2 3 4 Cake
ISSUE 68, CAKE, Part 2: 1 2 3 4 Cake
ISSUE 68, CAKE, Part 2: 1 2 3 4 Cake
1 2 3 4 Cake In the United States the use of easy and memorable names that instruct cooks on proportions of ingredients were a hallmark of the women’s cooking schools that emerged in several big cities of the eastern United States in the decades before the Civil War. Mrs. Goodfellow’s Cooking School in Philadelphia was the earliest, and model for these institutions where women might learn cooking, baking, and pastry work under the tuition of a . Eliza Leslie, the famous cook book author of the antebellum period, trained at Mrs. Goodfellow’s and in her earliest book, 75 recipes for Pastry, Cakes, and Sweetmeat, one can see the tendency to “bake by numbers” in the tendency to have the measures be the same (in pound cake), or simplified into two measures, as in a lb. and ½ lb. of ingredients, in Apees. Such simplification made recipes easier to memorize.