A representation of how this dish might look when finished.

Pound Cake

Name: Pound Cake
Yield: 16 servings
Ingredients: 2 cups sugar; 2 cups Crisco; 2 teaspoons salt; 12 eggs; 4 cups flour; ½ teaspoon powdered mace; 3 tablespoons brandy

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

16 servings

2 cups sugar
2 cups Crisco
2 teaspoons salt
12 eggs
4 cups flour
½ teaspoon powdered mace
3 tablespoons brandy

Method

Cream Crisco and sugar thoroughly together.
Add egg yolks well beaten.
Fold in egg whites beaten to a stiff froth.
Add brandy, flour, salt, and mace, and mix lightly and quickly.
Turn into a papered cake pan and bake in a slow oven at 325 degrees Fahrenheit for one hour and twenty minutes.

Original recipe, verbatim

Pound Cake

2 cupfuls sugar 12 eggs

2 cupfuls Crisco 4 cupfuls flour

2 teaspoonfuls salt }4 teaspoonful powdered mace

•3 tablespoonfuls brandy

Cream Crisco and sugar thoroughly together, add yolks of eggs well
beaten, fold in whites of eggs beaten to a stiflF froth, add brandy, flour,
salt and mace, and mix lightly and quickly. Turn into a papered cake
pan and bake in a slow oven for one hour and twenty minutes.

Sufficient for one large cake.

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.