Cocoanut Pound Cake

Name: Cocoanut Pound Cake
Yield: 5 servings
Ingredients: One-half cupful of butter; two cupfuls of sugar; one cupful of milk; five eggs; one teaspoonful of soda; two of cream of tartar; four cups of sifted flour; a small cocoanut grated

From Original White House Cookbook, 1887

Serves 5

Spread a thin frosting on top, sprinkled with grated cocoanut.

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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 188. The excerpt below is the record exactly as published.

COCOANUT POUND CAKE. One-half cupful of butter, two cupfuls of sugar, one cupful of milk, and five eggs, beaten to a stiff froth ; one teaspoonful of soda and two of cream of tartar, stirred into four cups of sifted flour. Beat the butter and sugar until very light ; to which add the beaten yolks, then the milk, the beaten whites of eggs, then the flour by degrees. After beating all well to- gether, add a small cocoanut grated

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