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White Pound Cake

Name: White Pound Cake
Yield: 5 servings
Ingredients: Whites of sixteen eggs, beaten very stiff; one pound Swansdown flour; one pound granulated sugar; three-fourths pound butter (scant); one teaspoon Royal baking powder

From The Monmouth Baptist ladies' cook book, 1907

Serves 5

Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 87. The excerpt below is the record exactly as published.

WHITE POUND CAKE. Mrs. Horatio Abbey, Kirkwood. Whites of sixteen eggs, beaten very stiff, one pound Swansdown flour, one pound granulated sugar, three- fourths pound butter (scant), one teaspoon Royal baking powder

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