flavoring
A dish made with butter and eggs.
contains dairycontains eggs
Ingredients
US
Metric
- 1 lb. butter
- 10 eggs
Make it lactose-friendly
- 1 lb. butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream butter and sugar to finest possible consistency. Add 1/4 of the flour and beat well. Have eggs beaten to a froth. Add a few tablespoons at a time and beat thoroughly after each addition of egg. When eggs are all in, add balance of flour and flavoring and beat.
- Bake in a slow oven one and one-half hours.
- Hints:--Secret of fine pound cake is in the mixing, much beating being essential.
- One-half the recipe serves fifteen persons amply.
- A paler yellow cake can be had by substituting the whites of two eggs for every yolk discarded.
- In the full recipe not more than four yolks should be discarded.
- A very little lemon combined with vanilla or almond, improves the flavor of the cake.
- Bake, if possible, in an old-fashioned tin pan with a center tube.
Nutrition (estimated, per serving)
| Calories | 441 |
|---|---|
| Protein | 7.4 g |
| Fat | 46.2 g |
| Carbs | 0.4 g |
| Fiber | 0.0 g |
| Sodium | 84 mg |
Source
The Suffrage Cook Book (Kleber, L. O., Mrs. [Compiler], pub. domain) — Public domain in the United States