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Pound Cake

Name: Pound Cake
Yield: 20 servings
Cuisine: American
Ingredients: one pound and fourteen ounces of powdered sugar; one pound and two ounces of butter; twelve eggs; one and one-half pints of milk; three-fourths of an ounce of baking-powder; three and one-half pounds of sifted flour

From The national course in home economics, 1917

Serves 20

A classic pound cake recipe.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 164. The excerpt below is the record exactly as published.

POUND CAKE. Take one pound and fourteen ounces of powdered sugar, one pound and two ounces of butter, twelve eggs, one and one-half pints of milk, three-fourths of an ounce of baking-bowder, three and one-half pounds of sifted flour

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