vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Brownies
From The home cook book, 1905
Serves 3
Brush with egg white for a lustrous finish.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 172. The excerpt below is the record exactly as published.
Brownies— Caramels — Chocolate Eclairs — Cinnamon Drops— Cocoanut Cookies — Cookies —Cream Cakes— Crullers— Dainty Fingers— Doughnuts— Drop Cakes— Ebony Fin- gers—Fig Eclairs— Fruit Cookies — Fruit Jumbles— Ginger Cookies— Hermits— Im- prove-with-Age Cakes — Jumbles — Macaroons — Maple Sugar Cookies — Molasses Cookies — New York New Year's Cakes — Noah's Ark Cookies— Oatmeal Cakes — Little Snow Cakes— Snow and Chocolate Balls— Walnut Small Cakes BROWNIES BEAT together till light quarter of a pound of butter, quarter of a pound of granulated sugar, and two eggs. Grate the yellow off the rind of a lemon and add, stirring in also four ounces of grated chocolate, half a cup of milk, and a pinch of salt. Next put in a pound of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.