Sunday, April 13, 2014

Confederate Pound Cake (1883)

  • 1 pound butter
  • 1 pound sugar, finely powdered
  • 1 dozen eggs, whites and yolks separate
  • 1 pound flour
Beat the butter and sugar to a rich cream. Whisk the whites to a stiff froth, and beat in; then beat the yolks till thick, and stir them in also. Sift the flour in carefully, stirring only enough to mix it smoothly.

Bake in pans lined with sized, white paper, and do not touch it while baking.

This is the genuine, and only true Pound Cake. Being made without any spice or flavoring, it will be acceptable to many person to whom these condiments are objectionable.

If frosted, the icing should be of plain white of egg and sugar.

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

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