Chocolate Cake without Eggs

Ingredients

• 1 small cup sugar — 6 ounces
• 1/2 cup butter — 4 ounces
• 2 cups milk — a pint
• 2 rounded teaspoons baking powder
• 5 cups flour — 1 1/2 pounds
• 2 ounces chocolate

Method

1. 1

   Warm the butter and stir it and the sugar together until well mixed, then add the milk and vanilla flavoring if you have it.

2. 2

   Mix the powder in the flour and stir all together.

3. 3

   Melt two ounces of common chocolate in a little pan by warming it with nothing added and beat it into the cake batter.

4. 4

   Bake in shallow tins and frost over when done, with frosting made without eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 202. The excerpt below is the record exactly as published.

Chocolate Cake without Epgs. 1 small cup sugar — 6 ounces. y^ cup butter — 4 ounces. 2 cups milk — a pint. 2 rounded teaspoons baking powder. 5 cups flour — ij^ pounds. 2 ounces chocolate. Warm the butter and stir it and the sugar together until well mixed, then add the milk and vanilla flavoring if you have it. Mix the powder in the flour and stir all together. Melt two ounces of common chocolate in a little pan by warming it with noth- ing added and beat it into the cake bat- ter. Bake in shallow tins and frost over when done, with frosting made without eges, No. 635. 657 — Rusks without Eggs. Supper. Oatmeal and cracked wheat mush (3 cents.) Beefsteak (8 orders, i lb, and butter, 16 cents.) Corned beef stewed with potatoes (^ lb, meat, etc., 6 orders, 7 cents.) Codfish in cream (4 orders, 3 cents.) Cold meats (4 orders, charged dinner.) Potatoes (from dinner, baked few, 2 cents.) Plain rusks (without eggs. No. 657 ; 20 rusks, 10 cents. Rolls and bread (n cents.) Raspberry tartlets and cake (paste trim- mings and remainders from dmner, say, 10 cents.) Fresh raspberries (3 pints, 12 cents.) Batter cakes (no orders.) Butter 15, milk, cream, buttermilk 42, coffee, tea, sugar 16. Total, $1 47 ; 26 persons ; nearly 6 cents a plate. Take half your roll_ dough and work in sugar and butter, set it to rise again and at 4 o'clock make out in round balls or cut with a small biscuit cutter; butter between them when placing in the pan and brush over the tops; ^place near together but not crowded ; rise an hour or longer and bake in a slack oven about 20 minutes. The difficulty with most people's sweet- ened breads is that they are clammy like dough not sufficiently baked. There is no need of having them that way for all that is necessary to make them feathery light and dry, is the proper way of kneaa- ing fully explained for coffee cakes at _No. 262 and elsewhere; and then sufficient time to rise. The right proportions are : 2 pounds light dough— atx)Ut a good quart dipperful. 3 ounces butter or lard — ^ cup. 8 ounces jsugar — i cup. Brush over with syrup when done and dredge sugar. 656— Corned Beef Stew with Pota- toes. Called also hashed corned beef. Make same as the lamb "gallimaufry" No. 618 ; of equal quantities of corned beef with, some fat upon it and po*-itoes all cut in neat dice shapes. Breakfast. "Blackcap raspberries and currants (2 qts, 18 cents.) Oatmeal (2 cents.) Beefsteak (4 orders, 10 cents.) Lamb chops (10 orders, 20 small chops, 2 lbs, 20 cents.) Omelets with green onions (No. 89; 4 orders, 8 eggs, 10 cents.) _ Eggs poached and boiled (10 orders, 24 cents.) Potatoes minced in cream (No. 534; 7 cents.) German pufTs (No. 623; 18 large with 6 eggs, etc., 18 cents.) Corn bread (buttermilk, no eggs, 8 orders, 3 cents.) Graham batter cakes (no eggs, i qt, 7 cents.) Milk (6 qts, 18 cents.) Cream (3 pts, 30 cents.) Butter (i lb, 20 cents.) Syrup 4, bread 4, coffee, tea, sugar 14. Total, $2 09; 26 persons; 8 cents a plate. ^5 COOKING J^OR PROMT, 658--White Citron Cake Eggs. w.thout 1 small cup sugar — 6 ounces. % cup butter — 4 ounces. 2

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