Chocolate Cake
From Buckeye cookery, 1892
Serves 5
For custard, add 1 tablespoon of butter to 1 pint of milk, boil, stir in 2 eggs beaten with 1 cup of sugar, and add 2 teaspoons of corn starch dissolved in a little milk.
Presented as published in 1892. 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 Buckeye cookery (1892), page 45. The excerpt below is the record exactly as published.
CHOCOLATE CAKE, The whites of eight eggs, two cups sugar, one of butter, three full cups flour, one of sweet milk, three tea-spoons baking-powder; beat the butter to a cream, stir in the sugar, and beat until light; add the milk, then the flour and beaten whites. When well beaten, - divide into equal parts, and into half grate a cake of sweet choco- late
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