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Pound Cakes
From The encyclopædia of practical cookery, 1890
Serves 7
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 18. The excerpt below is the record exactly as published.
Pound Cakes. — (1) Take 20oz. of sugar and 12oz. of butter and work to a cream ; then add twelve well-beaten eggs, ljlb. of sifted flour, and mace and nutmeg to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.