Find history, education, museums, kid's games, citizenship, publications, & multimedia.
Learn about current research, including archaeology, architecture, digital history, & the Library.
A resource exploring the causes, character, and consequences of the American Revolution.
Students and teachers research current issues and discuss on the Virtual Republic.
The pound cake was the standard cake of the 18th century, calling for a pound of butter, a pound of eggs, a pound of sugar, and a pound of flour. In every kitchen, there were balance scales which allowed the cook to weigh the ingredients. To change the recipe, the cook needed only to adjust the ratio.
You must take four pounds of the finest flour, and three pounds of double-refined sugar beaten and sifted; mix them together, and dry them by the fire till you prepare the other materials; take four pounds of butter, beat it with your hand till it is soft like cream; then beat thirty-five eggs, leave out sixteen whites, strain off your eggs from the threads, and beat them and the butter together till all appears like butter; put in four or five spoonfuls of rose or orange-flower water, and beat again; then take your flour and sugar, with six ounces of carraway-seeds, and strew them in by degrees, beating it all the time for two hours together; you may put in as much tincture of cinnamon or ambergris as you please, butter your hoop, and let it stand three hours in a moderate oven. You must observe always, in beating of butter, to do it with a cool hand, and beat it always one way in a deep earthen dish.
This version of the recipe is reduced by half.