Chocolate-cake
A historical recipe from Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877).
A historical recipe
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, by Henderson, Mary F. (Mary Foote) (1877). Project Gutenberg eBook #59713.
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 Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877). Digitised by Project Gutenberg, eBook #59713 (https://www.gutenberg.org/ebooks/59713). 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.
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Ingredients
Method
- Make a cup-cake with the following ingredients: One cupful of butter, two cupfuls of sugar, three cupfuls of flour, one cupful of milk, four eggs beaten separately, one tea-spoonful of soda, two tea-spoonfuls of cream of tartar, or two tea-spoonfuls of yeast powder.
- Cut the cup-cake, when baked, through the middle, or bake it in two or three parts.
- Put a layer of the chocolate mixture between and on the top and sides of the cake.
- Chocolate Mixture.--Five table-spoonfuls of grated chocolate, with enough cream or milk to wet it, one cupful of sugar, and one egg well beaten.
- Stir the ingredients over the fire until thoroughly mixed;
- then flavor with vanilla.