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An Inexpensive Cocoa Cake

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. This is a decidedly good cake and no eggs are required.
  2. Cream together 1 cup brown sugar, 1/4 cup butter.
  3. Add 1 cup of sour milk, 1-3/4 cups flour, then sift over 1-1/2 tablespoonfuls of cocoa.
  4. Add 1 level teaspoonful saleratus, dissolved in a little of the sour milk, and 1 teaspoonful vanilla.
  5. Bake in a small loaf.
  6. Use the following icing: 1/4 cup of grated chocolate, 3/4 cup milk, 1/2 cup sugar, boiled together until thick, and spread on cake.