Chocolate Cake
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 64. The excerpt below is the record exactly as published.
Chocolate Cake. — Make layers of "Plain Cake" and fill with the following:, Five table- spoonfuls of Baker's Chocolate grated fine, enough cream or milk to wet it, one cup of THE PHYSICAL CULTURE COOK BOOK. 195 sugar, one egg, one teaspoonful vanilla flavor- ing; stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it; then add the flavoring after taking from the fire. 25. Chocolate Cake. — One-half cup (scant) butter, creamed, one cup sugar, two eggs, whites and yoiks beaten separately, one-half cup sweet milk, two cups flour, two teaspoon- fuls baking powder. Boil together not quite one-quarter cake chocolate grated, one-half cup milk, one cup sugar and one teaspoonful vanilla. When cool add to the above mixture. Bake in jelly tins and put boiled icing between the layers. 26. Cocoanut Cake. — Three-quarters cup butter, two cups sugar, yolks of four eggs and whites of two, one cup sweet milk, three and one-ha;f cups flour, two teaspoonfuls baking powder
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