Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pound Cake, No. 1
From Around-the-world cook book, 1913
Serves 10
A pound-cake batter should be as stiff as it can be stirred.
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
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 82. The excerpt below is the record exactly as published.
POUND CAKE, NO. 1 Flour, 1 pound. Butter, 1 pound. Sugar, 1 pound, Eggs, 12, 240 AROUND-THE-WORLD COOK BOOK CAKE Brandy, 1 tablespoon, Mace, 1 salt spoon
Cook this with the app: pantry check, scaling, and the assistant.