I wanted to make Eliza Leslie’s Indian pound cake partly because it sounded so good — the ingredients include cornmeal, eggs, butter, cinnamon, nutmeg, and brandy — but also because its creator seemed so interesting.
Born in 1787, Leslie was one of five children of a Philadelphia watchmaker. Her father, who was friends with Benjamin Franklin and Thomas Jefferson, died heavily in debt when she was sixteen, and she and her mother ran a boardinghouse to support their family. According to culinary archivist Jan Longone, Leslie set out to become a writer of novels and stories but wrote a cookbook, Seventy-five Receipts for Pastry, Cakes and Sweetmeats (1828), because her friends kept asking her for recipes. (She had been a pupil at Mrs. Goodfellow’s cooking school in Philadelphia.) Continue reading