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chocolate cake recipe 1846

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chocolate cake recipe 1846

Postby wargarden » Tue Jul 16, 2019 7:36 am

here is recipe for a really old fashion chocolate cake from 1846 Lady’s Receipt Book. by Eliza Leslie

CHOCOLATE CAKE.—Scrape down three ounces of the best and purest chocolate, or prepared cocoa. Cut up, into a deep pan, three-quarters of a pound of fresh butter; add to it a pound of powdered loaf-sugar; and stir the butter and sugar together till very light and white. Have ready 14 ounces (two ounces less than a pound) of sifted flour; a powdered nutmeg; and a tea-spoonful of powdered cinnamon—mixed together. Beat the whites of ten eggs till they stand alone; then the yolks till they are very thick and smooth. Then mix the yolks and whites gradually together, beating very hard when they are all mixed. Add the eggs, by degrees, to the beaten butter and sugar, in turn with the flour and the scraped chocolate,—a little at a time of each; also the spice. Stir the whole very hard. Put the mixture into a buttered tin pan with straight sides, and bake it at least four hours. If nothing is to be baked afterwards, let it remain in till the oven becomes cool. When cold, ice it.

enjoy

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Re: chocolate cake recipe 1846

Postby Sakkarin » Tue Jul 16, 2019 12:30 pm

"Scrape down three ounces of the best and purest chocolate..."

How did it get stuck on the ceiling?

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Re: chocolate cake recipe 1846

Postby karadekoolaid » Tue Jul 16, 2019 12:43 pm

10 eggs... :shock: :shock: :shock:

Sounds like a 4-hour chocolate omelette!

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Re: chocolate cake recipe 1846

Postby Stokey Sue » Tue Jul 16, 2019 12:59 pm

Wargarden posted this elsewhere

I worked out that far from being an omelette it’s not far off equal weights of ingredients, assuming small eggs, and not a huge excess of egg using the large ones in my fridge, given there’s no baking powder or other chemical raising agent you don’t want to skimp on eggs

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