Chocolate Cake
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 61. The excerpt below is the record exactly as published.
one teaspoonful of soda, a little brandy. TEACUP CAKE W^ITHOUT EGGS. One cup of butter, two cups of sugar, one cup of sour cream, or thick milk, a teaspoonful of saleratus dissolved in hot water, a gill of brandy, half a grated nutmeg, a teaspoonful of essence of lemon, or the yellow rind of a grated lemon ; stir in flour until the batter is as thick as pound cake, and bake an inch deep in a buttered basin. LITTLE JESSIR'S CAKE. Two cups of fin^e sugar, one cup of butter, one cup of sweet milk, four cups of flour, six eggs. Flavor with a glass of wine or brandy, with a nutmeg grated into it. Add a cup of currants. 152 LA CUISINE CREOLE. NIOB AND OHEAP JUMBLES. NO EGG& One cup of butter, two cups of sugar, one cnp of clabber, a teaspoonf ul of soda stirred into the clabber, a lîttle grated orange or lemon peel, and a good quart of sif ted floup. RoU ît, and eut in rounds with a hole in the middle, and bake in a quick oven. If you wish, sprinkie sugar over them, and stick strips of citron in each cake when you place them in the baking pan. They are quite nice. Instead of clabber, you can use sweet milk and yeast powder in the flour. MARBLB OAKE — ^WHITB PART. Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, one teaspoonf ul of cream tartar, half a teaspoonf ul of soda. MABBLE CAKE — ^BLAOK PART. Yolks of four eggs, one cup of brown sugar, half a cup of molasses, half a cup butter, half a cup of sour milk, one teaspoonf ul of soda, and plenty of ail kinds of spices to suit the taste. Put first black, then white, dough, until ail is in ; then bake. It is very nice. FBENOH LOAF CAKE. Five cups of sugar, three of butter, two of milk, ten of sifted flour, six eggs, three small nutmegs, one tea- spoonful of saleratus, one pound of raisins, and one- third of a pound of citron. Stir the butter and sugar to a cream, then add part of the flour, the milk and the beaten yolks of the eggs, then add the rest of the flour and the whites of the eggs ; add the fruit as you get the cake ready for the oven ; season to taste. This will make four loaves. Bake one hour. LA CUISINE CREOLE. 153 LOAF OAKE. PLAIN. Three cups of sweet mîlk, two of sugar, and one of yeast; stir in flour to make it quite thîck, and let ît rise over night. In the morning add two eggs well beaten^ fruit and spice to taste ; let it rise till light. Bake in a slow oven. EGO KISSES. Four whites of eggs^ one-half pound powdered sugar ; beat well and bake quickly. Flavor with extract of rose or lemon. GENOESE CAKES. Half a pound of butter, half a pound of sugar, four eggs, half a pound of flour, a small glass of brandy or wine. Bake in a square sheet; ieè it and eut into dia- monds; ornament with dots or stripes of any kind of bright jelly or préserves. FRANOATBLLI^S SPANISH CAKE. Put half a pint of milk or water into a stew-pan over the flre, with four ounces of butter and two ounees of sugar. As soon as thèse begin tp boil, withdraw the stew-pan from the fire, and stir in flve ounces of flour. Stir well for a few minutes, add essence to taste, and, one by one, three eggs and a small pinch of soda. Drop this paste on a baking-sheet in small round balls (the size of p hickory nut), and bake a light brown in a quick oven. Garnish with préserves. CHOCOLATE CAKE. Half a pound of butter, one pound of sugar, one pound of flour, four eggs, one half pint of milk, one teaspoonf u] of soda, and two of cream of tartar
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