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New York Pound Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
This recipe yields a rich and moist cake.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 33. The excerpt below is the record exactly as published.
NEW YORK POUND CAKES. Two pounds of powdered sugar, one and one- quarter pounds of butter (or use half butter and half lard), one and one- half pints of eggs, one and one-half pints of milk, two and three-quarter pounds of flour, one and one-half ounces of baking powder, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.