Delicious Pound Cake

Name: Delicious Pound Cake
Ingredients: three quarters of a pound of butter; a pound of flour; the yolks of nine eggs; a pound of sif ted sugar; the whites of twelve eggs

From La cuisine creole, 1885

Do not have the oven hotter on the top than at the bottom.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 59. The excerpt below is the record exactly as published.

DBLICIOUS POUND CAKE. Cream three quarters of a pound of butter, sift a pound of flour gradually into it, and cream tXj&m to- gether. Beat the yolks of nine eggs light in aiâother pan ; stir into the eggs a pound of sif ted sugar, mix well ; beat the whites of twelve eggs

Cook this with the app: pantry check, scaling, and the assistant.