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Pound Cake

Name: Pound Cake
Yield: 9 servings
Cuisine: American
Ingredients: Beat a pound of butter to a cream; the whites and yolks of eight eggs, beaten apart; a pound of flour; the same of sifted sugar; a few cloves; a little nutmeg; a little cinamon

From The household (of the Detroit free press), 1886

Serves 9

The above proportions, leaving out four ounces of sugar and the same of butter, make a less luscious cake.

Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 362. The excerpt below is the record exactly as published.

POUND CAKE. Beat a pound of butter to a cream, and mix with it the whites and yolks of eight eggs, beaten apart. Have ready by the fire a pound of flour, and the same of sifted sugar ; mix them, a few cloves and a little nutmeg

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