"Jean B." > wrote in message
...
> jmcquown wrote:
>
> > Paul M. Cook wrote:
> >
> >>"Charlene Charette" > wrote in message
> link.net...
> >>
> >>>We went to a living history Christmas event this weekend. The lady
> >>>doing the hearth cooking demonstration was telling us about an early
> >>>19th century cake recipe called a 1234 cake or poor man's pound cake.
> >>>The ingredients a
> >>>
> >>>1 cup butter
> >>>2 cups sugar
> >>>3 cups flour
> >>>4 eggs
> >>>
> >>>TIA,
> >>>--Charlene
> >>
> >>
> >>Silly name for pound cake. There is nothing "poor" about this recipe
> >>cake was a pretty luxurious dessert at one time seeing as how sugar
> >>was extremely expensive once especially around WWII.
> >>
> >>Paul
> >
> >
> > Early 19th century wasn't anywhere near WWII. I suspect the ingredients
(1,
> > 2, 3, then 4) or a pound of each is a fairly apt description for the day
it
> > was written.
> >
> > Jill
> >
> >
> BUT a pound of eggs was (and is?) 8-10 eggs, not 4....


Not sure. Eggs from hens raised in real farms with comfy nests and plenty
of high quality food produce much larger eggs than I see in the stores. 8
average sized store eggs just might equal 4 maybe 5 eggs from champion
egg-layers.

Paul