Eggs
From 0477 Pdf Chocolate Recipes For Chocalate Lovers.
Source and licence
From 0477 Pdf Chocolate Recipes For Chocalate Lovers, printed page 5, digitised by the Internet Archive: https://archive.org/details/0477-pdf-chocolate-recipes-for-chocalate-lovers
Read the original not stated by archive.org
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
- 4 oz Bitter chocolate
- 2 c Flour
- 1 ts Salt
- 1 c Milk
Method
- 4 oz Bitter chocolate, melted 2 c Flour 1 c Corn meal 1 ts Salt (optional) 1 c Milk Preheat oven to 350 degrees.
- Generously grease a 12 c bundt pan.
- Coat sides with almonds.
- In a large bowl, beat sugar and butter until light and fluffy.
- Add eggs, one at a time, mixing well after each egg.
- Stir in chocolate and almond extract.
- Combine flour, corn meal, salt and baking powder.
- Add alternately with milk to chocolate mixture, mixing at low speed until well blended.
- Spoon into pan.
- Bake 50-60 minutes.
- Cool 10 minutes.
- remove from pan and cool on rack.