Historic Cake Recipe with Liz
How did you make a cake before the invention of baking soda? Learn about the different forms of leavening with a historic cake recipe with Liz this month for the Great Maryland Recipe Hunt! Have a favorite cake recipe of your own? Submit it to marylandrecipes.org to help preserve food history today!
SPONGE CAKE / SIMPLE SPONGE CAKE / HOW TO BAKE A SIMPLE SPONGE CAKE / RECIPE FOR SPONGE CAKE
SIMPLE SPONGE CAKE
Ingredients
250 grams plain flour or Maida
200 grams powdered sugar
250 grams unsalted butter
4 eggs beaten well
½ cup milk
1teaspoon baking powder
1.5 teaspoons vanilla essence
¼ teaspoon salt
Sift the flour, salt and baking powder together.
Cream the butter and sugar together.
Add the beaten eggs and vanilla essence and mix well.
Fold in the flour a little at a time till well combined
Add a little milk if the mixture is too thick.
Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.
Remove from the tin when cold by inverting over a plate.
Keep aside for at least a day before Icing it
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Mama's 10-Minute Hot Water Cornbread (RECIPE) | Phil Robertson
Think fried cornbread is bad for you? Phil Robertson says his mother cooked this southern classic her entire life, and it finally got her ... at 96. You've gotta try this!
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Chocolate and Soul Food, from Colonial Virginia to Contemporary Kitchens
Join us as Stratford Hall's Director of Collections & Visitor Engagement, Dr. Kelley Fanto Deetz, is joined by YouTube star Cheyney McKnight, historian/interpreter Nicole Moore, historian Ramin Ganeshram, and there is appearance from celebrity chef Tanya Holland. With a cooking demonstration in Stratford Hall's historic kitchen, this program will demonstrate historical chocolate recipes and discuss how chocolate made its way into historical and contemporary African American cuisine.
Funded by Forrest E. Mars, Jr. Chocolate History Research Grant, Mars Wrigley
Cheyney McKnight is a Living Historian and visual artist. She make connections between the past and the present through her art and historical interpretation in order to make a better future. Cheyney is owner of Not Your Momma’s History, a public history consulting business that aids museums, historical sites, historical societies, and private businesses in developing specialized programing about the African experience within 18th and 19th century America.
Nicole A. Moore is a public historian with 10 years of experience in interpreting the lives of the enslaved. She has facilitated workshops on best practices around the interpretation of slavery and how race and identity impact visitor learning. Bridging the gap between first and third person interpretation for all age groups, Nicole has conducted training sessions at various historic sites across the Southeast. She serves on the board of directors for the National Council on Public History as well as the Slave Dwelling Project and is an active member of the American Association for State and Local History. Publications include chapters for Interpreting Slavery and Interpreting the Civil War for Museums & Historic Sites as well as Radical Roots: Civic Engagement, Public History and a Tradition of Social Justice Activism.
Ramin Ganeshram is the Executive Director of the Westport Museum for History & Culture in Connecticut. Ganeshram has been widely recognized for evolving the 131-year-old Westport Museum toward an inclusive interpretation of local history as part of the larger American story by reintroducing race, ethnicity and gender into the narrative. As a public historian, Ganeshram studies foodways and food commerce among enslaved African and mixed-race people with a focus on the Atlantic Trade. She spent ten years researching Hercules Posey, the chef enslaved by George Washington for her book The General’s Cook. In 2019, Ganeshram discovered Hercules' fate, solving what had been a 218-year-old mystery to that date. A professionally trained chef, Ganesham holds a master's degree in journalism from Columbia University, is the author/co-author of eight cookbooks and has written numerous articles on food history.
Tanya Holland is a professional chef, restaurateur, podcast host, cookbook author and owner of Brown Sugar Kitchen in Oakland, CA. Holland, a graduate of the University of Virginia and La Varenne Ecole de Cuisine in France, appeared on Top Chef on Bravo and is a frequent contributing writer and chef to the James Beard Foundation.
Rabbit mom, served today
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