Name: Citron Pound Cake
Cuisine: American
Ingredients: 2 cups of butter to a cream; 1 pint of powdered sugar; 1 quart of flour; 1 teaspoonful of salt; 8 eggs; 10 separately; 1 quarter of a pound of citron cut into thin slices and floured; 2 cake pans with buttered paper and turn the cake batter in

Original Recipe

Stir two cups of butter to a cream, then beat in the following ingredients each one in succession: one pint of powdered sugar, one quart of flour, a teaspoonful of salt; eight eggs, the yolks and whites beaten separately, and a wine-glass of brandy; then last of all add a quarter of a pound of citron cut into thin slices and floured. Line two cake pans with buttered paper and turn the cake batter in. Bake in a moderate oven about three-quarters of an hour.

2 cups of butter to a cream
1 pint of powdered sugar
1 quart of flour
1 teaspoonful of salt
8 eggs
10 separately
1 quarter of a pound of citron cut into thin slices and floured
2 cake pans with buttered paper and turn the cake batter in

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1

Stir two cups of butter to a cream, then beat in the following ingredients each one in succession: one pint of powdered sugar, one quart of flour, a teaspoonful of salt; eight eggs, the yolks and whites beaten separately, and a wine-glass of brandy; then last of all add a quarter of a pound of citron cut into thin slices and floured.
2

Line two cake pans with buttered paper and turn the cake batter in.
3

Bake in a _moderate_ oven about three-quarters of an hour.

Original Recipe

Ingredients

Instructions