Pound Cake

Ingredients

• 1 cup butter
• 2 cups brown sugar
• Yolks of 3 eggs
• Whites of 2 eggs
• 3^ cup milk
• cup dark molasses
• 4 teaspoonful soda
• 1 pound butter
• 1 pound sugar
• 10 eggs
• 1 pound flour
• 3^ wineglass wine
• 3^ wineglass brandy

Method

1. 1

   Cream the butter; add the sugar, yolks of the eggs, wine, brandy, whites of the eggs, and the flour.

2. 2

   Put currants into one fourth of the dough, and almonds, blanched and pounded in rose water, into another part; leave the remainder plain.

3. 3

   Fill very small round tins three quarters full.

4. 4

   Into half of those containing the plain dough put small pieces of citron, three in each, inserting the citron upright a little way into the dough.

5. 5

   Sift sugar over the tops of those containing the citron and almond before putting them into the oven.

6. 6

   Bake twenty minutes.

7. 7

   Frost the plain and currant cakes.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 224. The excerpt below is the record exactly as published.

Pound Cake. {Miss Ward.) 1 cup butter. 2 cups brown sugar. Yolks of 3 eggs. Whites of 2 eggs. 3^ cup milk. cup dark molasses. }4 teaspoonful soda. 1 pound butter. 1 pound sugar. 10 eggs. 1 pound flour. 3^ wineglass wine. 3^ wineglass brandy

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