Chocolate Cake

Ingredients

• p of grated chocolate
• four eggs
• one cup of chopped walnut meats
• half a cup of milk
• a teaspoon of nutmeg
• a teaspoon of cinnamon
• a teaspoon of cloves
• two teaspoons of baking powder
• two and a half cups of flour

Method

1. 1

   Sift baking powder with flour and stir all ingredients together.

2. 2

   Bake the cake in square tins.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 171. The excerpt below is the record exactly as published.

four eggs, one cup of chopped walnut meats, half a cup of milk, and a teaspoon each of nutmeg, cinnamon, and cloves. Sift two teaspoons of baking powder with two and a half cups of flour and stir all together. Bake the cake in square tins. SNOW CAKE Beat one cup of butter to a cream, add one and a half cups of flour and stir together thoroughly. Next add one ICING, FILLING, CAKE 313 cup of cornstarch, and next one cup of milk in which three teaspoons of baking powder have been dissolved. Have beaten the whites of eight eggs to which two cups of sugar have been added, stir this well into the first mixture, and put in whatever flavoring your taste directs. Bake in layers and put together with icing. SPICE CAKE Stir together a cup and a half of brown sugar, a cup of butter, three eggs, a cup of molasses, and a cup of sour milk. Add the grated rind of a lemon and a teaspoon each of cloves, cinnamon, and nutmeg. Also a teaspoon of soda. Put in a cup of seeded raisins and half a cup €ach of currants washed and dried, and citron cut in small slices — all the fruit lightly dredged. Stir in four cups of flour, and bake in loaf form in a moderate oven till thoroughly done. FRUIT CAKE A plain fruit cake is made by using the foregoing receipt, merely doubling the c[uantity of fruit and adding a tablespoon of brandy. SPONGE CAKE Take by exact weight one pound of eggs and one pound of sugar. Beat the yolks and sugar to a stiff froth, adding the juice of a lemon and its grated rind. Beat the whites of the eggs very stiff, add them to the mixture, and then gradu- ally, by spoonfuls, add half a pound of flour. Bake in a well- heated oven about forty minutes. VICTORY CAKE Cream together one pound of sugar and one pound of butter. Beat separately the yolks and whites of a pound of eggs — you may allow ten eggs for the pound. Put the yolks with the creamed butter and sugar, quickly add a wine- glass of brandy and a wineglass of rose water, stir in lightly a pound of flour and the whites of the eggs, alternating a ^4. Vol. 2 314 THE HOME COOK BOOK little of each, add a pound of almonds blanched, cut and lightly dredged, a pound of seeded raisins lightly dredged, and three-quarters of a pound of citron cut in small pieces and dredged. Stir all one way while making. Use no baking powder or soda. Bake in a moderately hot oven, and do not jar while baking. COLONIAL WEDDING CAKE Mix half a pound of sugar and half a pound of butter to a cream. Wash a pound and a half of raisins and boil them till tender in enough water to make half a pint when cooked. To the creamed sugar and butter add the half pint of raisin water, two and a half pounds of flour, and half a pint of yeast. Beat all together, protect from cold draughts, and set to rise during the night. Next morning add half a pound of butter creamed with half a pound of sugar, half a pint of wine or brandy, half an ounce each of nutmeg and mace, and five eggs beaten to a froth. Also dredge the raisins and add. Mix thoroughly and set to rise again. When light cut in loaves and bake. WHITE CAKE Mix one cup of sugar with half a cup of butter. Add the beaten whites of two eggs, half a cup of milk, two cups of flour, a dash of bitter almond flavoring, and two teaspoons of baking powder. Bake in a quick oven. YULE CAKE Cream two pounds of butter and two pounds of fine sugar, adding one teaspoon each of cinnamon, mace, ginger, and allspice. Then add slowly twenty eggs, the yolks and whites beaten separately. Beat this ten minutes. Add two pounds of flour, four pounds of currants, half a pound each of candied orange and lemon peel, shredded almonds, quarter of a pound each of citron and dates, one wineglass of brandy. Line a pan with paper, pour in the batter and bake slowly for five hours. SMALL CAKES 315 XXIX SMALL CAKES 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

Cook this with the app: pantry check, scaling, and the assistant.