Chocolate Cake

Ingredients

• 1 teacupful of butter
• 1 j breakfast-cupfuls of caster sugar
• lib. of flour
• 1 teaspoonful of cream of tartar
• 5 teaspoonful of bicarbonate of soda
• 1 tea-cupful of milk
• 5 table-spoonfuls of moist sugar
• jib. of scraped Chocolate
• three eggs

Method

1. 1

   Cream 1 teacupful of butter, and beat in gradually 1.5 breakfast-cupfuls of caster sugar.

2. 2

   Dissolve 1oz. of scraped Chocolate and 5 tablespoonfuls of moist sugar in 1 teacupful of boiling water, and stir over the fire until smooth; then stir in the sugar and butter.

3. 3

   Beat well three eggs.

4. 4

   Mix with 1lb. of flour, 1 teaspoonful of cream of tartar, and 5 teaspoonfuls of bicarbonate of soda.

5. 5

   Mix all together with 1 teacupful of milk.

6. 6

   Bake for twenty minutes on buttered sheets in a moderate oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 325. The excerpt below is the record exactly as published.

Chocolate Cake. — (1) Cream 1 teacupful of butter, and beat in gradually 1 j breakfast-cupfuls of caster sugar. Dissolve jib. of scraped Chocolate and 5 table-spoonfuls of moist sugar in 1 teacupful of boiling water, and stir over the fire until smooth ; then stir in the sugar and butter. Beat well three eggs. Mix with lib. of flour, 1 teaspoonful of cream of tartar, and 5 tea- spoonful of bicarbonate of soda. Mix all together with 1 tea- cupful of milk. Bake for twenty minutes, on buttered sheets, in a moderate oven. This cake may be iced. (2) Cream 1 breakfast-cupful of butter, add gradually 2 breakfast-cupfuls of sugar, the yolks of five and .the whites of three eggs, 1 breakfast-cupful of milk, 3 breakfast-cupfuls of flour in which 1 j teaspoonfuls of baking-powder (or lj tea- spoonfuls of cream of tartar and j teaspoonful of bicarbonate of soda

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