Pound Cake
From Anson County cook book, 1928
— Miss Annie Knotts.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 46. The excerpt below is the record exactly as published.
POUND CAKE 1 lb. sugar 1 lb. Melrose flour I lb. butter 12 eggs (whites) 8 eggs (yolks) Sift flour four times. Cream flour and butter together, then add sugar and cream all together good. Add egg whites that have been well beaten, then add yolks of eggs that have been beaten until lemon color. Flavor to taste. — Mrs. L. S. Hart. POUND CAKE 1 To. butter 1 scant cup sweet milk 1 lb. Melrose flour 1 teaspoon cream of tartar 1 lb. sugar 11 eggs V2 teaspoon soda Sift flour with cream of tartar and soda; cream sugar and butter, mix yolks (well beaten), add milk, add flour with cream of tartar well mixed in it; fold in whites. Bake in a moderate oven. Flavor to taste. — Miss Annie Knotts. AUNT TINNIE DUNLAP S SPONGE CAKE 10 eggs Weight of eggs in sugar % weight of eggs in flour Separate eggs, add sugar gradually to yolks, and cream until light and fluffy. Add flour, then beat whites thoroughly and add last. Bake in medium oven. — Miss Johnsie Dunlap. Ill Royal Cleaners — Branches: Wadesboro, Rockingham, Laurinburg, Hamlet CARAMEL CAKE 4 eggs 3 cups Melrose flour 2 cups sugar 1 cup water Two-thirds cup Wesson oil 1 teaspoon Sauer's vanilla Mix in Universal cake mixer in order given, turning continuously until smooth. Bake in two layers in oiled paper tins. Caramel Filling 4 cups Franklin brown sugar 1 cup butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.