Pound Cup Cakes

Name: Pound Cup Cakes
Ingredients: one pound of sugar; six ounces of butter; six eggs; one-third of a pint of milk; one and one-fourth pounds of pastry flour; one heaping teaspoonful of baking powder

From Perfection in baking, 1895

Ice on bottom and sides with boiled cream frosting; flavor with lemon juice only.

Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 24. The excerpt below is the record exactly as published.

Pound Cup Cakes, Cream one pound of sugar with six ounces of butter; add six eggs, one at a time; one-third of a pint of milk; mix in lightly one and one-fourth pounds of pastry flour with one heaping teaspoonful of baking powder

Cook this with the app: pantry check, scaling, and the assistant.