Mock Pound Cake

Name: Mock Pound Cake
Ingredients: 1 cup shortening (scant); 1 cup milk; 3 scant cups sugar; 2 teaspoons baking powder; 6 eggs (beaten one at a time); 1 teaspoon almond extract; 3 1/2 cups enriched flour; 1 teaspoon vanilla; 1/2 tsp. salt

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Miss Hazel L. Kosemond

Presented as published in 1948. 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

Nutrition per serving

6370Calories

94 gProtein

957 gCarbs

253 gFat

Full nutrition (34 nutrients)

Calories6370 kcal

Protein94 g

Carbohydrates957 g

Fiber0 g

Sugars616 g

Total Fat253 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1145 mg

Sodium2641 mg

Potassium1401 mg

Calcium1080 mg

Iron31 mg

Magnesium187 mg

Phosphorus1509 mg

Zinc8.1 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A558 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B61 mg

Vitamin B124 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)3.7 mg

Niacin (B3)30 mg

Folate843 mcg

Choline925 mg

Caffeine0 mg

Water491 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 15. The excerpt below is the record exactly as published.

MOCK POUND CAKE 1 cup shortening (scant) 1 cup milk 3 scant cups sugar 2 teaspoons baking powder 6 eggs (beaten one at a time) 1 teaspoon almond extract 3V2 cups enriched flour 1 teaspoon vanilla

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