Dessert
Pound cake
Marion Harland’s original method for Pound cake, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One pound, each, of butter, of sugar, of eggs, of flour;
- one tablespoonful of brandy, one-half teaspoonful of mace.
- Cream butter and sugar, beat whites and yolks separately and very light.
- Add the brandy and mace to the creamed butter and sugar, stir in the yolks, and, after beating hard for a couple of minutes, add the flour and whites alternately, whipping them in lightly, but not stirring after they have gone in.
- A pound cake batter should be as stiff as it can be stirred.
Historical transcription
Source method
- 1
One pound, each, of butter, of sugar, of eggs, of flour; one tablespoonful of brandy, one-half teaspoonful of mace.
- 2
Cream butter and sugar, beat whites and yolks separately and very light. Add the brandy and mace to the creamed butter and sugar, stir in the yolks, and, after beating hard for a couple of minutes, add the flour and whites alternately, whipping them in lightly, but not stirring after they have gone in. A pound cake batter should be as stiff as it can be stirred. Bake in brick tins, or in small pans in a steady oven, covering with paper to prevent too quick browning.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.