Chocolate Boucliees. — Beat the yolks of six eggs in a basin
with jib. of caster sugar, then add the well-whipped whites,'
and sift in jib. of flour. When these are well mixed, fill a
paper funnel with the paste, and press it out in rounds 1 jin.
in diameter on to some sheets of paper ; sift a little caster
sugar over these, and bake them. When they are done, trim
the rounds with a cutter, spread the flat surface of one round
with apricot jam, put another round on that, and so on until
all the rounds are used, and then glaze them with some
Chocolate icing.
Chocolate Cake. — (1) Cream 1 teacupful of butter, and beat
in gradually 1 j breakfast-cupfuls of caster sugar. Dissolve jib.
of scraped Chocolate and 5 table-spoonfuls of moist sugar in 1
teacupful of boiling water, and stir over the fire until smooth ;
then stir in the sugar and butter. Beat well three eggs. Mix
with lib. of flour, 1 teaspoonful of cream of tartar, and 5 tea-
spoonful of bicarbonate of soda. Mix all together with 1 tea-
cupful of milk. Bake for twenty minutes, on buttered sheets,
in a moderate oven. This cake may be iced.
(2) Cream 1 breakfast-cupful of butter, add gradually
2 breakfast-cupfuls of sugar, the yolks of five and .the whites
of three eggs, 1 breakfast-cupful of milk, 3 breakfast-cupfuls
of flour in which 1 j teaspoonfuls of baking-powder (or lj tea-
spoonfuls of cream of tartar and j teaspoonful of bicarbonate
of soda✪ Chocolate Cake) have been mixed ; work well. Cover two baking-
sheets with this, and bake in a moderate oven for half-an-hour.
Put in a saucepan 6 table- spoonfuls each of grated Chocolate
and sugar with 2 table-spoonfuls of hot water, and stir over
the fire until quite smooth ; then pour in 1 teaspoonful of
vanilla extract. Beat the whites of two eggs to a froth,
and mix with the sugar and Chocolate. When the cakes
are done, ice them over with this.
(3) Beat jib. of butter and jib. of caster sugar well together:
dissolve jib. of grated Chocolate in 1 breakfast-cupful of milk,
and add this to the sugar and butter, with the yolks of four
eggs. Mix jib. of flour, 2oz. of ground rice, and 1 teaspoonful
of baking-powder together, and sift over the Chocolate mixture ;
then stir in lightly the whites of four eggs beaten to a froth.
Pour this into a cake-tin, and bake for one hour in a moderate
oven.
(4) Put 4oz. of butter into a basin, warm it, and mix in
6oz. of sifted crushed loaf sugar. When these are well in-
corporated, add 2 breakfast-cupfuls of milk, a little vanilla
for flavouring, and 2 teaspoonfuls of baking-powder mixed
up with 1 jib. of flour ; then beat in 2oz. of liquid or warmed
Chocolate. Turn the mixture into buttered tins, and bake
in a moderate oven. Take the cakes out when done, cover
them with sugar-icing, and they are ready for use.
(5) Blanch and peel jib. of almonds, put them into a mortar, ✪ Chocolate Icing for Cakes
Page 325 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chocolate Boucliees. — Beat the yolks of six eggs in a basin with jib. of caster sugar, then add the well-whipped whites, and sift in jib. of flour. When these are well mixed, fill a paper funnel with the paste, and press it out in rounds 1 jin. in diameter on to some sheets of paper ; sift a little caster sugar over these, and bake them. When they are done, trim the rounds with a cutter, spread the flat surface of one round with apricot jam, put another round on that, and so on until all the rounds are used, and then glaze them with some Chocolate icing.
Chocolate Cake. — (1) Cream 1 teacupful of butter, and beat in gradually 1 j breakfast-cupfuls of caster sugar. Dissolve jib. of scraped Chocolate and 5 table-spoonfuls of moist sugar in 1 teacupful of boiling water, and stir over the fire until smooth ; then stir in the sugar and butter. Beat well three eggs. Mix with lib. of flour, 1 teaspoonful of cream of tartar, and 1 teaspoonful of bicarbonate of soda. Mix all together with 1 teacupful of milk. Bake for twenty minutes, on buttered sheets, in a moderate oven. This cake may be iced.
(2) Cream 1 breakfast-cupful of butter, add gradually 2 breakfast-cupfuls of sugar, the yolks of five and .the whites of three eggs, 1 breakfast-cupful of milk, 3 breakfast-cupfuls of flour in which 1 j teaspoonfuls of baking-powder (or lj teaspoonfuls of cream of tartar and j teaspoonful of bicarbonate of soda) have been mixed ; work well. Cover two bakingsheets with this, and bake in a moderate oven for half-an-hour. Put in a saucepan 6 table- spoonfuls each of grated Chocolate and sugar with 2 table-spoonfuls of hot water, and stir over the fire until quite smooth ; then pour in 1 teaspoonful of vanilla extract. Beat the whites of two eggs to a froth, and mix with the sugar and Chocolate. When the cakes are done, ice them over with this.
(3) Beat jib. of butter and jib. of caster sugar well together: dissolve jib. of grated Chocolate in 1 breakfast-cupful of milk, and add this to the sugar and butter, with the yolks of four eggs. Mix jib. of flour, 2oz. of ground rice, and 1 teaspoonful of baking-powder together, and sift over the Chocolate mixture ; then stir in lightly the whites of four eggs beaten to a froth. Pour this into a cake-tin, and bake for one hour in a moderate oven.
(4) Put 4oz. of butter into a basin, warm it, and mix in 6oz. of sifted crushed loaf sugar. When these are well incorporated, add 2 breakfast-cupfuls of milk, a little vanilla for flavouring, and 2 teaspoonfuls of baking-powder mixed up with 1 jib. of flour ; then beat in 2oz. of liquid or warmed Chocolate. Turn the mixture into buttered tins, and bake in a moderate oven. Take the cakes out when done, cover them with sugar-icing, and they are ready for use.
(5) Blanch and peel jib. of almonds, put them into a mortar,
Records on this page
Chocolate CakeChocolate Icing for CakesChocolate CakeChocolate Cake with Icing