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Chocolate Cake

Name: Chocolate Cake
Yield: 4 servings
Ingredients: 1% cup butter; 114 cups sugar, brown or white; 2 egg yolks, well beaten; 1 cup milk, coffee, or water; 2 cups flour; ¥% teaspoon salt; 2 teaspoons baking powder or; 1 teaspoon soda; 3 squares chocolate, melted over hot water; 44 cup cocoa (dry); 2 egg whites, beaten stiff but not dry

From Boston Cooking-School cook book, 1896

Serves 4

Chocolate Potato Cake: Replace 4% cup flour with % cup hot, riced potatoes, adding them before adding flour.

Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 273. The excerpt below is the record exactly as published.

CHOCOLATE CAKE 1% cup butter 2 teaspoons baking powder or 114 cups sugar, brown or white 1 teaspoon soda 2 egg yolks, well beaten 3 squares chocolate, melted over hot 1 cup milk, coffee, or water water or 44 cup cocoa (dry) 2 cups flour Y teaspoon vanilla ¥% teaspoon salt 2 egg whites, beaten stiff but not dry

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