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Pound Cake
From The Times cook book, no. 2, 1905
Serves 10
Nicer when frosted.
Presented as published in 1905. 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
Nutrition per serving
386Calories
5 gProtein
67 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein5 g
Carbohydrates67 g
Fiber0.4 g
Sugars36 g
Total Fat12 g
Saturated Fat2.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol37 mg
Sodium146 mg
Potassium126 mg
Calcium96 mg
Iron2.5 mg
Magnesium14 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate66 mcg
Choline29 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 75. The excerpt below is the record exactly as published.
POUND CAKE. (Inexpensive, but very rich and creamy.) Mrs. N. S. Ailing, La- manda, Cal.— Take one and a half cups white sugar, half cup shortening, (butter or cotto- lene is best,) mix to a cream; add the yolks of two eggs beaten very lightly; flavor to taste demon or almond flavor is better for this kind of cake.) Sift together three teacups flour and three teaspoons baking powder, then add a little flavor to the mixture; add three-fourths cup sweet milk, a little at a time, with the flour (tnis prevents the milk from curdling;) add all the flavor and stir the mixture thor- oughly until it is creamy. (Always stir cake one way.) Add half cup chopped raisins
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