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Plain Pound Cake

Name: Plain Pound Cake
Yield: 6 servings
Ingredients: one pound of butter; one pound of sugar; the beaten yolks of twelve eggs; one grated nutmeg; one glass of wine; one glass of rose-water; one pound of sifted flour

From Original White House Cookbook, 1887

Serves 6

Can be kept for weeks in an earthen jar.

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 187. The excerpt below is the record exactly as published.

PLAIN POUND CAKE. This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthern jar, closely covered, first dipping letter paper in brandy and placing over the top of the cake before cover- ing the jar. 280 CAKES. Beat to a cream one pound of butter with one pound of sugar, after mixing well with the beaten yolks of twelve eggs, one grated nutmeg, one glass of wine, one glass of rose-water. Then stir in one pound of sifted flour

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