Chocolate Loaf Cake

Ingredients

• Three eggs beaten separately
• 1/2 cup of butter
• 1/2 cup sweet milk
• 1 1/2 cups granulated sugar
• 3 cups of flour
• 3 teaspoons baking powder
• 3 squares of chocolate

Method

1. 1

   Mix cake and add chocolate last.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 155. The excerpt below is the record exactly as published.

1 cup of buttermilk (smaller cup), 1 nutmeg grated, 1 light tablespoon of soda, 1 tablespoon ginger, 1 tablespoon allspice, 4 coffee cups of flour. Put lard in bowl and cream it. Break in the eggs, add other ingredients except flour; beat all to a cream, then put in flour gradually and stir well. Cut with biscuit-cutter and cook in hot oven. Ice when cold. Doughnuts. One and one-half cups of granulated sugar, 2 eggs beaten sep- arately, 1 teacup buttermilk with 1 teaspoon of soda dissolved in it, butter size of an egg, flour enough for a stiff dough, spices to taste. Cut in shape ; have hole in center of each cake. Fry them in hot lard and sprinkle with powdered sugar. Cream Puffs. Take 1 coffee cup hot water and put into it % coffee cup but- ter and let it boil, then stir in 1 coffee cup of flour, remove from fire. When almost cold break in 3 eggs one at a time without beating. Drop 1 tablespoon of dough in a pan that is hot, but not greased. It should make 1 dozen puffs. Scald 1 pint of milk in a double boiler, add 3 tablespoons of cornstarch dissolved in a little cold milk, then stir in 4 tablespoons of granulated sugar and 2 eggs; flavor with vanilla. Cut the puffs open and fill with the cream. Egg Kisses. One pint granulated sugar, whites of 6 eggs, 1 teaspoon of vanilla. Have eggs cold, break into a bowl, add sugar and beat until stiff, then add vanilla. Drop spoonful at a time on buttered foolscap paper, cook in moderate oven from 20 to 25 minutes. When done 266 KENTUCKY RECEIPT BOOK. a few almonds, blanched and sliced^, may be put in the kisses. Serve cold with berries or ice cream, or decorate top of merin^es with maraschino cherries and serve with whipped cream. English Pound Cake. One pound granulated sugar, sifted, 1 pound white butter, 1% pounds flour, 1 pound currants, 2 ounces of candied peel, % ounce citron, ^ ounce sweet almonds, 9 eggs. Cream butter, add sugar, then yolks beaten light, flour citron and peel; cut in thin slices, al- monds blanched and chopped, currants washed and dried, trpit must be floured, using some of the same, 1 wine glass brandy or sherry wine, then beaten whites. Mix well, put cake in mold lined with buttered paper, bake more than 2 hours, have good heat in oven at beginning to prevent fruit sinking to the bottom. Cool a little be- fore removing from the mold. Cream Meringues. One pound of pulverized sugar, 1 quart of cream, whites of 8 eggs, 2 teaspoons of vanilla, a small pinch of alum. Beat eggs to a froth, add while beating half of sugar, half of vanilla and the alum. Allow 1 tablespoon of mixture for each meringue, shape and drop on buttered paper, place on top of biscuit pan and brown. Whip cream, add rest of sugar and vanilla, have very stiff and fill the meringues. A few maraschino cherries may be put on top of each meringue. Lemon Toast. Take yolks of 3 eggs, 1^ cups of new milk, beat yolks, then add milk, cut bread in slices, dip in milk and eggs, place in spider with melted butter and fry a chestnut brown. Beat whites to a froth and add % cup of granulated sugar, juice of 1 lemon and 1 cup of boiling water ; cook until a syrup. Serve as a sauce for the toast. Tea Cakes. Five pints of flour, 2% cups of granulated sugar, 1% teacups of butter, 3 teaspoons carbonate of ammonia, 6 eggs. Cream the but- ter and sugar, then break in 3 eggs, then add the other 3 eggs and the ammonia, and lastly the flour, until a ptiff dough. Roll out, cut tolerably thin and bake in a moderate oven. English Walnut Cake. One cup of butter, 1% cups granulated sugar, 1% cups new milk, 3 cups of sifted flour, 2 teaspoons baking powder, whites of 6 eggs, 1 teaspoon of vanilla. Mix as usual, divide dough into 3 parts and bake in jelly tins in a quick oven. Use a white icing and spread thickly with fresh walnut meats. KENTUCKY RECEIPT BOOK. 257 Nut Cake. Two cups granulated sugar, 1 cup of butter^ 3 cups of flour, 1 cup of cold water, 4 eggs, 1 teaspoon soda, 2 teaspoons cream of tartar, 2 cups kernels pf hickory nuts or white walnuts. Bemove all shell troTDL nuts and add last. Bake in a greased mold or in jelly tins. Peel Cake. One cup of butter, 1% cups granulated sugar, 3% cups flour. % cup sour milk, 2% eggs, 'Y2 wine glass of brandy, a dash of nut- ^^Sj V2 pound of raisins, % pound of mixed peel, ^ pound almonds finely chopped, % teaspoon of salt. Bake in a greased mould in rather a slow oven. Chocolate Loaf Cake. Three eggs beaten separately, % cup of butter, % cup sweet milk, 1^ cups granulated sugar, 3 cups of flour, 3 teaspoons baking powder, 3 squares of chocolate

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