Gateau Negresse
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 74. The excerpt below is the record exactly as published.
Gateau Negresse Take the weight of four eggs in castor sugar, the same quantity of butter and flour, and four penny sticks of chocolate
Cook this with the app: pantry check, scaling, and the assistant.