AllThingsVintage Pound Cake Recipe from 1796

AllThingsVintage Pound Cake Recipe from 1796
American Cookery by Amelia Simmons is the first cookbook that was printed in America in 1796. It is also the first cookbook written by a woman for woman cooks and uses ingredients found only in America. Below is a copy of the recipe for Pound Cake. Notice the "f" used for "s". Also, there are no other instructions - this the the whole recipe.

Here is the recipe with modern terms.
Pound Cake
One pound sugar, one pint butter, one pound flour, one pound, or ten eggs, quarter pint rose-water, spices to your taste. Watch it well, it will bake in a slow oven 15 minutes.

Recipes sure have come a long way. Below is the recipe for Chocolate Chip Pound Cake from Taste of Home.

Chocolate Chip Pound Cake Recipe
Chocolate Chip Pound Cake photo by Taste of Home
Chocolate Chip Pound Cake
1 cup butter, softened
2 cups sugar
4 Eggland's Best Eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups (16 ounces) sour cream
2 cups (12 ounces) semisweet chocolate chips
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

Yield: 12-14 servings.

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