vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pound Cake
From Cassell's dictionary of cookery, 1892
Serves 6
Can add currants or other flavorings. Adjust ingredient quantities for larger or smaller cakes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1360. The excerpt below is the record exactly as published.
Pound Cake. — Beat a pound of fresh butter to a cream. Beat into it a pound of fine sugar pounded and sifted, upon part of which, before it was pounded, the lind of two oranges or lemons has been rubbed, a pound of dried flour, a pinch of salt, eight eggs which have been thoroughly whisked, the whites and yolks separately, and a glass of wine, brandy, or rose-water
Cook this with the app: pantry check, scaling, and the assistant.