Eggs
From 0477 Pdf Chocolate Recipes For Chocalate Lovers.
Source and licence
From 0477 Pdf Chocolate Recipes For Chocalate Lovers, printed page 3, digitised by the Internet Archive: https://archive.org/details/0477-pdf-chocolate-recipes-for-chocalate-lovers
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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 oz Baking chocolate
- 1 ts Vanilla
- 1 tb Water
- 1 ts Coconut milk
Method
- 1 ts Vanilla extract 1 tb Water 1/4 c Unsweetened coconut, grated 1 ts Coconut milk 1 oz Baking chocolate, melted Sift together the flour, baking powder and salt.
- Cream shortening and sugar replacement until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla extract and water.
- Divide batter into two equal parts.
- To one part add unsweetened coconut and coconut milk.
- Stir to completely blend.
- To the remaining half, beat in the melted chocolate.
- Spread coconut mixture on bottom of well-greased 8-in square pan.
- Spread chocolate layer on top of coconut layer.
- Bake at 350 degrees F for 25 to 30 min.
- Cut into 1 x 2 inch bars.