Pound Cake

Ingredients

• half a pound of butter
• four eggs
• half a pound of flour
• four ounces of currants
• four ounces of raisins

Method

1. 1

   Cream butter and eggs, adding each egg one at a time.

2. 2

   Mix in flour, currants, and raisins.

3. 3

   Pour into a prepared mold and bake in a moderate oven until done.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 91. The excerpt below is the record exactly as published.

Pound Cake. Put in a bowl half a pound of butter, which you have put in rather a warm place, so as to be a little soft. Add two eggs, which beat DESSERTS AND CAKES. I99 well together with the butter for four or five min- utes. Add another egg, which also beat five min- utes, and then another, and beat all together the same length of time, and mix with the foregoing half a pound of flour, four ounces of currants, and the same of raisins, which you have stoned. Butter a mold, put a piece of paper in the bottom, and also around the sides, pour your mixture into the mold, and send it to a moderate oven for about an hour. Pass the point of a knife into your cake, and, if it comes out dry, it is sufficiently done. 575. Charlotte-Russe. Butter a tin mold, the bottom and sides of which line with lady fingers. Whip a pint of cream until quite firm, and put it on the ice. Dissolve half an ounce of gelatine in about a sherry-glass of hot water, then add four ounces of sugar. Boil a sherry-glass of milk, remove it from the fire, and mix with it four eggs

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