Americandessert
Chocolate Nut Bars
From One hundred picnic suggestions, 1915
Presented as published in 1915. 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 One hundred picnic suggestions (1915) by Linda Hull Larned, page 12. The excerpt below is the record exactly as published.
Chocolate Nut Bars Mix 1/2 cup of softened butter with 1 cup of granulated sugar, 2 squares of melted chocolate, a pinch of salt, 2 well-beaten egg yolks, and J/£ cup of flour. Beat well and add 1 teasp. of vanilla, 1 cup of broken pecan meats, and J^ cup of flour sifted with ^ teasp. of baking-powder. Turn into buttered, shallow tins and bake in a moderate oven. Cut into bars while still warm. When cool wrap each bar in waxed paper. 103 Coffee Gingerbread Mix 1/2 cup each melted butter, molasses, and sugar, add 1 beaten egg, 1 teasp. ginger, y± teasp. each cinna- mon, cloves, and nutmeg, and 1 teasp. soda dissolved in ^ cup of very strong coffee. Beat and add 2 cups of flour. Bake in one of the square, shallow tin boxes which are sold filled with crack- ers or wafers. Peel off the outside paper, grease the inside and dust lightly with flour. Bake and cover with thick boiled frosting. When cold put on the cover. Or bake cake in a shallow pan and stick wooden toothpicks through the frosting into the cake and cover with waxed paper. 104 Dundee Cake Cream 1 cup of butter with 1 of sugar, add 5 drops of oil of cinnamon, 2 of oil of cloves, and 3 of nutmeg, 5 beaten egg yolks, the grated peel of 1 lemon and 1 orange, 1 tbsp. vanilla, J4 cup of brandy and \% cups of flour sifted with 1 teasp. of baking-powder.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.