vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Centennial Pound Cake
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 103. The excerpt below is the record exactly as published.
three-fourths pound of butter, ten eggs, one nutmeg, one teaspoonful of mace. Cream half of the butter with the flour, add the spice, beat the yolks un- til very light, add the sugar, then the beaten whites and the rest of the flour, alternately. When this is thoroughly mixed, put all together and beat steadily for half an hour. If properly made, and baked, this is a delicious cake. CENTENNIAL POUND CAKE. Twelve eggs, leaving out three yolks. Beat separately. Three- fourths pound of butter, one pound of sugar
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