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Pound Cake
From A calendar of dinners, with 615 recipes, 1913
Serves 16
Sufficient for one large cake.
Presented as published in 1913. 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
479Calories
3 gProtein
49 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein3.4 g
Carbohydrates49 g
Fiber0 g
Sugars25 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium293 mg
Potassium44 mg
Calcium6.7 mg
Iron1.8 mg
Magnesium8.6 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Alcohol0.9 g
Water4.8 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 64. The excerpt below is the record exactly as published.
Pound Cake 2 cupfuls sugar 12 eggs 2 cupfuls Crisco 4 cupfuls flour 2 teaspoonfuls salt ly teaspoonful powdered mace 3 tablespoonfuls brandy
Cook this with the app: pantry check, scaling, and the assistant.