Chocolate Cake No. 4
From Popular cook book, 1899
Presented as published in 1899. 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 Popular cook book (1899) by Seeman Printery, page 27. The excerpt below is the record exactly as published.
CHOCOLATE CAKE No. 3. One pound flour, one pound sugar, one-half pound butter, six eggs beaten separately, two spoonfuls baking powder in the flour, and one cup milk. CHOCOLATH FOR VEILLING: One-half cake chocolate, one-half cup white sugar, one- half cup brown, one cup sweet milk, one heaping table- spoonful butter. Cook until done. Mrs. HUGENE MOREHEAD. CHOCOLATE CAKE No 4. One cup sugar, three-fourths cup chocolate melted over a tea-kettle, one-half cup butter, three eggs, one-half cup sweet milk, one and three-fourth cups flour, one heaping teaspoonful baking powder, two tablespoonfuls vanilla
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