Chocolate Jumbles
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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
- 1/3 cup Cottolene
- 1 cup sugar
- 1 tablespoon milk
- 2 teaspoons baking powder
- 2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 squares chocolate
- 2 eggs
Method
- 1/3 cup Cottolene.
- 1 cup sugar.
- 2 squares chocolate grated.
- 1 tablespoon milk or water.
- 2 eggs beaten thick and light.
- 2 teaspoons baking powder.
- 2 cups flour.
- 1/4 teaspoon salt.
- 1 teaspoon vanilla.
- PROCESS: Cream Cottolene, add sugar gradually, stirring constantly, add chocolate, milk and eggs.
- Mix and sift flour, baking powder and salt;
- add to first mixture.
- Add more flour if necessary.
- Dough should be soft.
- Toss on a floured board, roll out to one-half inch thickness, shape with a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve minutes in a hot oven.