Cake, German Pound
From The handy dictionary of cookery, 1890
Bake for two hours.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 23. The excerpt below is the record exactly as published.
grate the rind of one lemon into the bowl to the creamed butter and sugar. Take five eggs, drop them in one at a time with a handful of flour, beating well between each egg and handful of flour, until all are in ; beat well. Add, lastly, the fruit, almonds, pistachio nuts and a teaspoonful of baking powder. Have a shallow tin lined with greased paper ; pour the cake quickly into it ; bake in a moderate oven an hour and a half. Take it out of the tin and place it on a sieve till cold. Cake, German Pound. Cream eight ounces of butter, with eight ounces of fine sugar. Add by tablespoonfuls ten ounces of flour, beaten in with four eggs, dropping in one at a time, the grated rind 36 DOMESTIC COOKERY. of one lemon, a quarter of a pound of sultanas cut up, also two ounces of candied peel. Just at the last put in half a i teaspoonful of baking powder ; pour it quickly into a well- ^ greased tin, and bake two hours. ' i Cake, Ging*er. Melt half a pound of treacle with half a pound of lard. Mix in a basin one pound of flour, half an ounce of ground ginger, a quarter of an ounce of ground cinnamon, a quarter of a pound of sugar, half a teaspoonful of carbonate of soda and two well-beaten eggs. When the treacle and lard are cool pour them in and use half a cup of water to mix it. Pour into a well-greased tin, and bake in a slow oven two hours. Cake, Irene. ' Put into a basin one quarter of a pound of corn-flour, two \ = - ounces of fine sugar, the rind of one lemon finely chopped, ^ ■ half a teaspoonful of baking powder
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