Comments by "Letticia Morgan" (@safiremorningstar) on "How to Make Pound Cakes in the 18th Century |1 Pound of Sugar|😲" video.

  1. My mother never use caraway seeds in our pound cake or rosewater for that matter so this is going to be interesting.
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  2. Mine was in a dish specific specifically made for making cakes... But yours looks very interesting.
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  3. They are also a lot smaller then the one I was taught to make, but I could see how that might be useful.
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  4. By the way this might interest you but during the second world war when butter was very hard to come by but used margarine and it worked just as and I have made this with coconut butter when I have run short on the Marge or butter... You can even do it with olive oil but it requires a lot more beating... A lot less oil
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  5. My mother taught me how to make a pound cake using this orally passed down tradition a pound of sugar a pound of flour and I think it's don't remember the last but I think it's something like he comes out to the equivalent of a pound of eggs but don't quote me on that last bit my memory is a bit faulty at the moment 4 large eggs my mom called 6 normal sized eggs whatever that means is the equivalent of a pound of sugar in a pound of flour. I was also taught how to cut this in half so that I could make enough for a small family instead of the equivalent of a marriage cake and I use the word marriage cake because you know it would be enough to feed a lot of people attending a wedding or at least that's how it was put to me and I'm the child of my parents old age which means that the recipe in question is more than 170 years old at least it was one of the first recipes my mother told me that her mother taught her, back in the 1930's
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