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Cream Chocolate Cake

Name: Cream Chocolate Cake
Yield: 2 servings
Ingredients: Whites of four eggs; butter the size of an egg; small cup of sugar; three-quarters cup of milk; cup and a half of flour; two small teaspoonfuls of baking powder

From The New century cook book, 1899

Serves 2

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 The New century cook book (1899), page 76. The excerpt below is the record exactly as published.

Cream Chocolate Cake. Whites of four eggs, butter the size of an egg, small cup of sugar, three-quarters cup of milk, cup and a half of flour mixed with two small teaspoonfuls of baking powder

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