Pound Cake
1 pound sugar
1 pound butter
1 pound of flour
12 eggs
Cream the butter; rub into it gradually the sifted and dried flour. Beat the yolks of ten eggs very light, then add the powdered sugar, beat again, add a wine-glass of brandy or one of good whiskey flavored with nutmeg, or the grated rind of a lemon; mix all together. Stir in the whites of twelve eggs beaten to a stiff froth, just before baking. It will take two hours to bake.
On the tenth day of Christmas my true love gave to me, ten lords a-leapin', nine ladies dancing, eight maids a-milkin', seven swans a-swimmin', six geese a-layin, five golden rings, four colly birds, three French hens, two turtle doves, and a partridge in a pear tree.
Sounds wonderful! I have a family recipe (or receipt, as Aunt Lilla called them) around here somewhere for egg custard that is almost as luxurious.
ReplyDeleteSounds interesting and tasty too...
ReplyDeleteLeslie that is interesting that your Aunt Lilla says "receipt" because that was the normal way of referring to recipes back in the 19th century. Does your Aunt live in Meadows of Dan?
ReplyDeletePaula, I have made a 19th century pound cake before and they are very tasty! Maybe not quite as sweet as our modern day taste buds would hope for because we are SO used to sugar overload! Back in the 19th century, people did not eat very much sugar, so a little bit went a long ways to making things taste sweet.
I've always wanted to try the true pound recipe-but haven't yet : )
ReplyDeleteI have not had this recipe in about 6 years. I think it is about time to give it another try! :D
ReplyDelete