Pound Cake
From The New century cook book, 1899
Serves 6
Mrs. I. N. Danforth.
Presented as published in 1899. 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 The New century cook book (1899), page 91. The excerpt below is the record exactly as published.
Pound Cake. Three cups sugar, one and one-half cups butter, four eggs, five cups flour, one cup milk, two teaspoons baking powder, two cups chopped raisins, two cups currants, citron, one teaspoon lemon. This makes two good loaves and will keep a year. Mrs. H. N. Mudge. Pound Cake. Just enough for one loaf, or a good layer cake. One cup sugar, two-thirds cup butter, one and one-half cups flour, four eggs, one tablespoon milk, one scant teaspoon baking powder, cream butter and sugar, add yolk of eggs, beat until very light. Beat the whites to a stiff froth and mix the baking powder with the flour. Add a little of the flour to the cake mixture, then the milk; then beat in alternately the whites of the eggs and the flour, part at a time. Mrs. H. N. Mudge. Pound Cake. One pound of sugar, one pound of flour, three-fourths pound of butter, eight eggs. Butter and sugar beaten to cream, eggs beaten one at a time, then altogether to a froth. Mrs. Russell. Pound Cake. One pound flour, one pound white sugar, one pound butter beaten to a cream, ten eggs (whites and yolks beaten separate- New Century Cook Book. 181 ly), one cupful sweet milk, one teaspoonful soda, two teaspoon- fuls cream of tartar, one nutmeg
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