Pound Cake

Ingredients

• One pound of pounded sugar
• three-quarters of a pound of well-dried flour
• the grated rind of a lemon
• seven eggs
• leaving unused the whites of two

Method

1. 1

   Boil the sugar in a teacupful of water, and pour it on to the eggs, stirring briskly all the time.

2. 2

   Whisk this for twenty minutes, or until it becomes quite stiff.

3. 3

   Then add the flour gradually; bake in a buttered tin in a moderate oven.

4. 4

   Test if cooked by a wooden skewer.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 43. The excerpt below is the record exactly as published.

the grated rind of a lemon, two whole eggs. Beat the butter and sugar to a cream, add the wheat-meal by degrees, and the eggs one at a time. When thoroughly mixed, put in a cool place for two hours to set. Roll it out thin, cut into biscuits, and bake for twenty minutes. ' / will dance and eat plums at your wedding,* * Merry Wives of Windsor.* 194 BREAD AND BISCUITS * And see ! what a mountainous bride-cake ! — a thing By itself— with small pieces to pass through a ringP Ingoldsby. One pound of pounded sugar, three-quarters of a pound of well-dried flour, the grated rind of a lemon, seven eggs, leaving unused the whites of two

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