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Chocolate Jumble

A historical recipe from Book of American Baking A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and P, by Various (1910).

A historical recipe

Book of American Baking A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc., by Various (1910). Project Gutenberg eBook #49797.

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 Book of American Baking A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and P, by Various (1910). Digitised by Project Gutenberg, eBook #49797 (https://www.gutenberg.org/ebooks/49797). 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

  1. This is made the same as cream jumble No.
  2. 1, with the addition of a half pound of bitter chocolate, which is to be dissolved and added to the mixture.
  3. When baked fill with white of egg icing.
  4. Sold for two cents each, or 3 for five cents.
  5. The jumbles are very delicious, but are made very little in this country.