Chocolate Cake
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 64. The excerpt below is the record exactly as published.
CHOCOLATE CAKE Half a pound of fresh butter beaten to seven eggs, yolks and whites beaten separately, four ounces of flour, three ounces of pounded almonds, half a pound of chocolate Menier (grated and heated in the oven), one teaspoonful of salvolatile
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