A Good Pound Cake
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 11. The excerpt below is the record exactly as published.
A good Pound Cake. Beat three-quarters of a pound of butter to a cream, and mix with the yolks and whites (beaten apart) of six eggs ; have ready warm by the fire a pound of flour, and three- quarters of a pound of sifted sugar, mix them, and by degrees work the dry ingredients into the butter and eggs; when well beaten, add a glass of wine and a pound of currants
Cook this with the app: pantry check, scaling, and the assistant.