Pound Cakes
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Adjust oven temperature based on cake size.
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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 18. The excerpt below is the record exactly as published.
POUND CAKES AND DROPS. POUND CAKES. One pound of butter, one pound of sugar, one pound of eggs, and a pound and a quarter of dour
Cook this with the app: pantry check, scaling, and the assistant.