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Making the Lincolns’ FAVE Dessert | Ancient Recipes With Sohla
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With Presidents Day right around the corner, Sohla is making the dish that kept Abe Lincoln coming back for more — Mary Todd Lincoln’s White Almond Cake, in this episode of Ancient Recipes.
Watch Abraham Lincoln, a three-part documentary event premiering Sunday, February 20 at 8/7c on The History Channel.
THE RECIPE
Mary Todd Lincoln’s Almond Cake Recipe:
— 1 cup (226 grams) salted cultured butter, room temperature
— 2 cups (400 grams) granulated sugar, divided
— 1 cup (235 grams) whole milk, room temperature
— 1 teaspoon vanilla extract
— 1 teaspoon almond extract
— 3 cups (360 grams) all-purpose flour
— 1 teaspoon baking soda
— 2 teaspoons cream of tartar
— 1 cup (142 grams) blanched almonds
— 6 large egg whites, room temperature
— Confectioners sugar
1. Heat the oven to 350F. Grease and flour a 9‑inch round cake pan
2. Cream the butter and 1 cup sugar until light and fluffy
3. Combine the milk with vanilla and almond extract.
4. Sift the flour, baking soda, and cream of tartar 3 times.
5. Add to the creamed butter and sugar in three batches, alternating with the milk mixture.
6. Fold in the almond flour.
7. Beat the egg whites and remaining 1 cup sugar until stiff. Fold into the batter in three batches.
8. Pour batter into the prepared cake pan. Bake for 1 hour or until a toothpick comes out clean
9. Turn over on a wire rack to cool. Sift confectioners sugar over the top once cool
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian — Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Jordan Podos
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
#Making #Lincolns #FAVE #Dessert #Ancient #Recipes #Sohla
Hi Sohla…do hope you see this. I just discovered you about one month
ago and have learned more about cooking from you than anyone else.
You have a marvelous attitude, no worries, just total enjoyment. Thank
you so much. Do give your pups some lovin from me!!
The French have always been known for their desserts. They make allot of desserts with cream. I wish I could spend the night in a French bakery. LOL!!!!
I know that Scappi sometimes used paper coated in lard. The Scappi recipes that use this lard coated paper were used on meat and fish the way we’d use foil today. Although I’m sure that fat coated paper would also be used to prevent cakes from sticking. So I wouldn’t be surprised if well-to-do 19th century American kitchens sometimes used parchment coated in fat either to prevent a cake from sticking to the pan during baking.
Sohla: “ I got my first mixer when I was 12!”
And then there’s me: 43 and I STILL don’t have one! (Just about to get my first food processor actually lol)
Edit: I STILL have a softer like that!
I didn’t know about breaking the emulsion of a cake batter- I thought it was done in batches so as to not knock out all the air from the egg whites and creamed butter!🤷♀️🧐👍🏻
if you wrap it in a single layer of cheese cloth to stop breakaways do you think that would hinder the mashing 😉
Easily Shrove Tuesday. Swedish holiday where we eat semla. Why do you ask? Well mostly cause it’s 47 days before Easter, one of the few days before fasting begins. The swedish name fettisdagen tells us that mostly fatty foods would be eaten — fet =fat. But also in more modern thought, since mostly Sweden is a bit atheist, it’s to remember King Adolf Fredrik (1710–1771) who by legend died because he overconsumed hetvägg, a predecessor of semla. A whopping 14 of them even. He probably died by heart failure or poisoning. It could be that the huge dinner he had right before his death at 60 that was the last nail in the coffin. People believe that the poisoning could be from the almonds in the semla since he really loved semlor. The thing is tho that the semla we know today isn’t the same. Today it’s a cardamom bun filled with almond paste and whipped cream, decorated with icing sugar. Back in the day, it was a cone-shaped bun spiced with cummin and almonds to then be boiled in milk.
Ooo could you recreate something like the earliest birthday cake?
Love watching you cook! Lots of inspiring ideas.
My mom whipped egg whites on a platter with a flat whisk.
can you do the history of bibimbap in the stone pot? It has a very long history dating back to the Joseon era in Korea and there’s actually a well known bibimbap that originated from JeonJu. its literally called JeonJu bibimbap lol
They surely would have had hand-cranked beaters at their disposal lol
Chocolate!
Sohla, thank you so much for your ancient recipes videos. They are delightful, interesting, entertaining, fun, and so informative. What’s there not to like! Mary Todd’s almond cake reminds me of TARTA DE SANTIAGO or ST. JAMES CAKE, a Spaniard cake from the region of Galicia, dating back to the Middle Ages. The recipe is not difficult. It would be great if you tried making “Tarta de Santiago” along with its famous and distinct decoration and compared it to Mary Todd’s almond cake.
I use to beat my batter the same way when I was a little girl in my grandma’s kitchen 😂 best part to lick the bowl 😂
What might Gilgamesh have eaten!
I dare you to make 18 minute hand-made matzah! (you’ll need a pizza oven for this) Major bonus points if you can do this under Orthodox rabbinical supervision. Use Einkorn wheat for real authenticity.
Mary Todd Lincoln probably had one of her many enslaved Black people making this cake.
If I use almond flour, what quantity do I use?
Yes there were bugs in the flour. One of my daughters-in-law lived in India, Sri Lanka, and other places like that. Over there they just bake the bugs into the bread. Her dad loved it but she didn’t. When I lived in Berkshire County, Mass., if I got any kind of grain from one particular health food store it often had bugs. I used a sifter or strainer to get rid of them. Eventually things changed and they didn’t sell grains anymore. Those Hubbard cabinets that were so popular in the 1970s and 1980s frequently had built-in bins for flour that came equipped with a sifter for removing bugs as well as lightening the flour. In fact, a cup of sifted flour contains less flour than a cup of flour dipped out of a container. I’m surprised you didn’t learn this in cooking school, Sohla. Also, I have a sifter just like the one you’re using here and have had it for maybe 50 years. (I’m not sure. I don’t remember where or when I bought it.) I learned from The Joy of Cooking when I was a kid that when a recipe called for sifted flour, it won’t turn out right if you don’t sift the flour before measuring it. In fact, if I’m baking a cake, I sift the flour before measuring, then sift it again with whatever salt and leavening the recipe calls for. Everything very precise, like a chemical formula.
Sharlotta
I’d like to see something from the early Renaissance Florence/ Cosimo De Medici (of the Dome fame) menu. The Medici were a very rich and powerful family at that time. Then compare it to the Netflix series- Medici Masters of Florence.
Please do a version of the old-fashioned ‘red velvet’ cake made with freshly grated beetroot and cacao powder.
withholding food from guests was tacky
tall giff🖤
love the poof used to dust the cake =]
batternburg!!!!!!!!!!!!!!!!!
Angle the bowl as much as possible. Room temperature eggwhites. Get the biggest balloon whisk and slightly lift whisk as you beat — it gets more air into the mix.
I don’t have a kitchenade mixer , I am the mixer lol
Harriet Tubman sold ginger cake and ginger beer to help subsidize the bandages and food she needed to help Black Union soldiers (she wasn’t paid fairly if at all, despite being the first American woman to lead a military campaign. ) I would love to see that recipe!
Love this! I am a descendant of the Lincoln family. Abe was my cousin! Definitely trying this!
Please make the first chocolate cake
How about Thomas Jefferson’s favorite recipes.
Dolly Madison’s table is famous, too. There were were quite a few, which were lauded at the time.
I have a very old White House Cooking cook book. If you can get your hands on one you will have a wide choice of Presidents’ dishes.
Make the last supper !!!!!’♥️
Or like a big 1970s strange food buffet