Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound salt pork chopped fine
- one pint boiling water poured over pork
- two cupfuls sugar
- one cup molasses
- one pound seeded raisins
- two teaspoon fills bak- ing powder sifted
- five cups of flour
- half teaspoonful all kinds spices desired
- one pound of butter
- one pound of pure light brown sugar
- one pound of flour
- half pound tins should be used
- two eggs
- one heaping teaspoonful baking powder to the flour
- one wine glass of wine can be added
- two small half pound tins should be used
- two whites of eggs left
- salt
Directions
One pound salt pork chopped fine, one pint boiling water poured over pork, two cupfuls sugar, one cup molasses with one teaspoonful of soda stirred in molasses, one pound seeded raisins, one- fourth pound chopped citron, two teaspoon fills bak- ing powder sifted with five cups of flour, add half teaspoonful all kinds spices desired. — Mrs. Finney, Williams, Ariz.
"OL.D SOUTHERN POUND CAKE."
Contents : — One pound of butter, one pound of pure light brown sugar, one pound of flour, sixteen eggs. Directions : — No spoon to be used. Butter and sugar creamed with the hands, and eggs added one at a time, into the creamed butter and sugar, saving whites of two eggs for frosting. Flour to be sifted three times before used, and to be weighed after last sift- ing. Add one heaping teaspoonful baking powder to the flour, then flour to be added gradually to the creamed butter, sugar and eggs. To preserve or keep this cake moist for some length of time, one wine glass of wine can be added. When adding the wine, add a little more flour. A large pound tin or two small half pound tins should be used. If baked in large size tins, must stay in oven one hour. Fire to be slow and steady. Frosting: — To be made same as for any other cake, with the two whites of eggs left. The old southern method was to use powdered sugar instead of frosting. (This is the old Jefferson family pound cake recipe and has been used continuously in my mother's family for almost a century.) — Miss Florence Atkin- son, Chicago, 111.