Pound Cake
From Durham cook book ..., 1921
Bake in a moderate oven for two and a half hours.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 25. The excerpt below is the record exactly as published.
POUND CAKE. One pound flour, one pound sugar, one pound butter, one pound eggs, one cup SAveet milk, one tablespoonful cream of tartar, one teaspoon- ful soda. Cream sugar and butter, beat AA'hites and yelloAvs of eggs separately, add eggs and flour alternately. Dissolve cream of tartar and soda in milk and stir until it foams. When all is mixed thoroughly, beat hard for fifteen minutes. Bake in a moderate oven tAVo and one-half hours. — Mrs. Ben Perry. SPICE LAYER CAKE. Tavo cups broAvn sugar, tAvo thirds cup of butter, one cup buttermilk, four eggs, one teaspoonful soda
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