Pound Cake (Very Rich)
From Catherine Owen's new cook book .., 1885
Cover for the first hour.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 117. The excerpt below is the record exactly as published.
A glass of wine is a great addition to either of these cakes. SPOKGE CAKE. Beat the whites of five eggs till they are solid, add the yolks to them, stirring very gently; grate the rind of a small lemon and squeeze in the juice of half. Sift in eight ounces of powdered sugar, and four of sifted flour, add a pinch of salt. Stir very gently after the flour is added, and only enough to mix it. Line a tin with buttered paper, and pour the cake into it; bake forty-five minutes in a brisk oven. Cover the cake the first half hour. When you take it out keep it from all drafts, or it will fall. POU]S"D CAKE, (very RICH). One pound of butter washed in rose-water if you want it very nice; beat it to a cream with the yolks of eight eggs and a pound of sugar, add a glass of wine and one of brandy, with a tablespoonf iil of rose-wate
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