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Ginger Pound Cake
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 272. The excerpt below is the record exactly as published.
GINGER POUND CAKE 14 cup butter 2 eggs, beaten until thick and lemon- Y% cup sugar colored 114 cups flour 44 pound Canton ginger, cut fine and 1 teaspoon baking powder dredged with 14 cup flour Cream butter, add sugar gradually. Beat well and add, alter- nately, eggs and flour mixed and sifted with baking powder. Add ginger. Bake in buttered and floured pan in moderately slow oven (325° F.). Cover with White Mountain Cream p. (681). GRANDMOTHER’S POUND CAKE 1 cup butter 5 eggs 124 cups sugar 2 cups flour Work butter until creamy, beat in sugar and eggs, one at a time. When creamy, fold in flour. Bake in buttered and floured tin 1 hour in slow oven (300° F.). Excellent for electric beater. POUND CAKE 1 pound butter 1 pound flour 1 pound sugar VY teaspoon mace 10 eggs 2 tablespoons brandy Cream butter, add sugar gradually, and continue beating ; then add egg yolks beaten until thick and lemon-colore
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