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Pound Cake
From Lessons in cooking through preparation of meals, 1912
Serves 5
If baked as small fancy cakes, bake for 30 to 35 minutes.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 114. The excerpt below is the record exactly as published.
Pound Cake Cream ^ lb. of butter, add gradually J^ lb., that is, i c of sugar and beat well ; add the yolks of 5 eggs beaten until thick and lemon colored, whites of 5 eggs beaten until stiff and dry, >4; lb. or 2 c of pastry flour, % t mace and 3^ T vanilla
Cook this with the app: pantry check, scaling, and the assistant.