Chocolate Drop Cakes

Name: Chocolate Drop Cakes
Ingredients: }/4 c. butter; 1 c. brown sugar; 1 oz. chocolate; 2 tb. boiling water; 2 eggs; 2 c. flour; 2 T. baking powder; H T. salt; 1 c. fruit — raisins or dates; 1 c. nuts

From Canadian cook book, 1924

Bake on an unbuttered pan, in a slow oven, 12 to 15 mins. Temperature— 300° to 325°F.

Presented as published in 1924. 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

Nutrition per serving

2455Calories

45 gProtein

545 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories2455 kcal

Protein45 g

Carbohydrates545 g

Fiber2.4 g

Sugars227 g

Total Fat60 g

Saturated Fat5.8 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol128 mg

Sodium4153 mg

Potassium2280 mg

Calcium1868 mg

Iron25 mg

Magnesium216 mg

Phosphorus1330 mg

Zinc3.5 mg

Copper1.6 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A81 mcg

Vitamin E0.2 mg

Vitamin K2.3 mcg

Vitamin B61.2 mg

Vitamin B120.1 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)35 mg

Folate567 mcg

Choline5.8 mg

Caffeine12 mg

Water81 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 68. The excerpt below is the record exactly as published.

}/2 c. butter. 1 c. sugar. 2 eggs. 21^ c. flour. 3 T. baking powder. 1 T. vanilla. 1. Cream the butter; add sugar and cream together thoroughly. 2. Add beaten eggs, then flour sifted with baking powder. 3. Chill the dough; roll a little at a time on a lightly floured board; cut in shapes. 4. Bake in a moderate oven 10 to ^ 5 mins. Temperature— 350°F. HERMITS. 1 tb. 1 c. butter. 13^ tb. l}/2 c. brown sugar. IHT. 2 eggs. 1 tb. 1 c. raisins. 1 tb. 1 c. dates. 1 T. }4 c. nuts. KT. }/2 T. baking soda. 2 T. 2 tb. boiling water. 3 tb. 23^ to 2^ c. flour. f.g. 3^ T. salt. VsT. 1 T. cinnamon. f.g. ^ T. allspice. FLOUR MIXTURES 227 1. Cream the butter; add sugar, gradually. 2. Add eggs, well beaten, then fruit and nuts. 3. Add baking soda mixed with boiling water, then the flour, sifted with spices. 4. Drop from a teaspoon on buttered baking sheet 1" apart. 5. Bake in a moderate oven 12 to 15 mins. Temperature Note. — Test one cake first; more flour may be needed. CHOCOLATE DROP CAKES. }4 c. butter. 1 c. brown sugar. 1 oz. chocolate. 2 tb. boiling water. 2 eggs. 2 c. flour. 2 T. baking powder. H T. salt. 1 c. fruit — raisins or dates. 1 c. nuts

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