vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Chocolate Cake
From The Times cook book, no. 2, 1905
Serves 5
(Fine.)
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 73. The excerpt below is the record exactly as published.
FRENCH CHOCOLATE CAKE. Mrs. T. Carroll.— Take whites of seven eggs, two cups sugar, two-thirds cup butter, one cup milk, three cups flour, two teaspoonfuls bak- ing powder. The chocolate part of the cake is made just the same, only use the yolks of the eggs, with one cup of grated chocolate
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