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My mom's pound cake recipe took 20 years to get right
Back in 2003 she used margarine and a hand mixer, dense as a brick every time. Last Sunday I swapped in real butter and weighed the flour instead of scooping, came out perfect, has anyone else noticed old recipes just need modern measuring?
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the_hannah24d ago
My grandma's recipe card literally says "butter the size of an egg" for the shortening and I spent years guessing what that meant. Turns out she was using a wooden spoon to cream it too, which I never did right until my aunt showed me the wrist motion. Old recipes assume you already know how the dough should feel, which is the part nobody wrote down.
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