Chocolate Cake
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 110. The excerpt below is the record exactly as published.
CHOCOLATE CAKE eggs. 364 TEA CAKES, ETC. CHOCOLATE CAKE TAKE seven ounces of buttei’, seven ounces of sugar, four and a half ounces of flour, the yolks of twelve eggs and the whites beaten into a froth, and stir all together until it becomes frothy. To make the Icing : — Take five and a half ounces of sugar and boil well with about one gill of water. Then mix it with four and a half ounces of chocolate
Cook this with the app: pantry check, scaling, and the assistant.