Pound Cake

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a pound of sifted sugar ↝ Sugar, NFS [Sugars and honey]
a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
nine yolks and five whites of eggs beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pound of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
a few carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
a quarter of a pound of candied orange peel cut into slices ↝ Orange peel, raw [Fruits and Fruit Juices]
a few currants washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (4)

Take a pound of sifted sugar, a pound of fresh butter, and mix them with the hand for ten minutes.
Then put to them nine yolks and five whites of eggs beaten, whisk them well.
Add a pound of sifted flour, a few carraway seeds, a quarter of a pound of candied orange peel cut into slices, a few currants washed and picked.
Mix all together as light as possible.

Original Text

Pound Cake.

Take a pound of sifted sugar, a pound of fresh butter, and mix them with the[298] hand for ten minutes; then put to them nine yolks and five whites of eggs beaten, whisk them well, and add a pound of sifted flour, a few carraway seeds, a quarter of a pound of candied orange peel cut into slices, a few currants washed and picked, and mix all together as light as possible.

Notes

—