Pound (mass) in 1761 by Empress Maria Theresia of Austria. The unusually heavy Habsburg (civil) pound of 16 ounces was later defined in terms of 560.012 grams. Bavarian reforms in 1809 and 1811 adopted essentially the same standard pound. In Prussia, a reform in 1816 defined a uniform civil pound in terms of the Prussian foot and distilled water, resulting in a Prussian pound of 467.711 grams. Between 1803 and 1815, all German regions west of the River Rhine were French, organised in the departements: Roer, Sarre, Rhin-et-Moselle, and Mont-Tonnerre. As a result of the Congress of Vienna, these became part of
Pound cake the name pound cake is often still used. Some of the variations are described below. A traditional American pound cake would contain one pound each of flour, butter, eggs, and sugar. This recipe is quite popular in the cuisine of the Southern United States. In France, the pound cake is well known. The name of the pound cake ""quatre-quarts"", means four quarters. There are equal weights in each of the four quarters. In tradition, the popular cake of the French region of Brittany, as its name implies, uses the same quantity of the four ingredients, but with no added fruit