vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Cake No. 3
From Original White House Cookbook, 1887
Serves 5
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 190. The excerpt below is the record exactly as published.
CHOCOLATE CAKE. No. 2. One-halp cup butter, two cups sugar, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoonful of cream of tartar, one-half teaspoonful soda; bake in shallow pans. For the Frosting. — Take the whites of three eggs, three tablespoonfuls of sugar and one tablespoonful of grated chocolate (confectioners’) to one egg; put the cake together with the frosting, then frost the top of the cake with the same. CHOCOLATE CAKE. No. 3. Two CUPS sugar, one cup butter, yolks of five eggs and whites of two and one cup milk. Thoroughly mix two teaspoonfuls baking powder with three and one-half cups flo
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.