vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Cake
From Kirmess cook book, 1907
Serves 3
Presented as published in 1907. 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 Kirmess cook book (1907), page 178. The excerpt below is the record exactly as published.
CHOCOLATE CAKE. Mrs, Charles E. Brownne, One tablespoon butter, one cup sugar, two eggs, one- quarter cake of chocolate, one cup of milk, one and one-quarter cup of flour, two teaspoons soda, one tea- DESSERTS. 415 spoon cream tartar, one teaspoon vanilla, one cup of milk. Mix butter and sugar (not to a cream), add yolks of eggs, chocolate melted, milk, whites of eggs beaten stiff with soda, flour mixed with cream tartar, then vanilla. Bake fifteen minutes. FILLING. One cup of confectioner's sugar, two tablespoons of cold water, one-eighth cake of chocolate, (Baker's), melted, one tablespoon of hot water, one teaspoon of vanilla. CHOCOLATE CAKE. Mrs. T. K. Egbert, New York. One cup of sugar, three-quarters of a cup of butter, half a cup of milk, cup and a half of flour, three eggs, quarter of a teaspoonful of baking soda, (half teaspoon- ful cream tartar), or prepared flour answers as a sub- stitute to both. One cup of grated chocolate
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.