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Pound Cake

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Put in a bowl half a pound of butter, which you have put in rather a warm place, so as to be a little soft.
  2. Add two eggs, which beat well together with the butter for four or five minutes.
  3. Add another egg, which also beat five minutes, and then another, and beat all together the same length of time, and mix with the foregoing half a pound of flour, four ounces of currants, and the same of raisins, which you have stoned.
  4. Butter a mold, put a piece of paper in the bottom, and also around the sides, pour your mixture into the mold, and send it to a moderate oven for about an hour.
  5. Pass the point of a knife into your cake, and, if it comes out dry, it is sufficiently done.