Potatoes with Chocolate Sauce

Ingredients

• 6 ounces of butter
• 1.5 cups of granulated sugar
• 4 eggs
• 2.5 cups of sifted flour
• 0.5 cup of milk
• 2 teaspoons of baking powder

Method

1. 1

   Beat butter, sugar, and yolks together until light.

2. 2

   Beat whites to a stiff froth.

3. 3

   Stir in the flour and milk alternately, then the baking powder sifted through a little of the flour.

4. 4

   Lastly add lightly the beaten whites.

5. 5

   Pour into a shallow pan and bake in a slow oven.

6. 6

   When cool cut into round pieces for the potatoes.

7. 7

   Spread one-half with any kind of jelly, put two pieces together and ice the outside with icing made of powdered sugar and the whites of two eggs beaten together.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 63. The excerpt below is the record exactly as published.

. % cup of milk. Butter the size of an egg. Sift flour, salt and baking powder together and rub into it the butter. Beat the egg lightly and mix with the milk. Beat all together thor- oughly. Put the mixture into a greased pan so that the batter lies about an inch thick. Lay halves of peaches on top. Fill the cavities with sugar. Bake half an hour. Serve hot with sugar and cream. Apples or apricots may be used instead of peaches. Potatoes with Chocolate Sauce (Mrs. John Y. Boyd.) The Potatoes 6 ounces of butter. 1% cups of granulated sugar. 4 eggs. 2% cups of sifted flour. % cup of milk. 2 teaspoons of baking powder

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