Homemade
Chocolate Recipes:
Cinderella
Cakes
Use two eggs, one
cupful of sugar, one cupful and a quarter of flour, one gill [a gill is equal to 1 half cup] of cold water, one tablespoonful
of lemon juice, one teaspoonful of baking powder, one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate,
half a tumbler of any kind of jelly, and chocolate icing the same as for éclairs.
Separate the eggs, and beat the yolks and sugar together until light. Beat the whites
until light, and then beat them with yolks and sugar and grated chocolate. Next beat
in the lemon juice and water, and finally the flour, in which the baking powder should
be mixed. Beat for three minutes, and then pour the batter into two pans, and bake
in a moderate oven for about eighteen minutes. When done, spread one sheet of cake
with the jelly, and press the other sheet over it; and when cold, cut into little
squares and triangular pieces. Stick a wooden toothpick into each of these pieces
and dip each one into the hot icing, afterwards removing the toothpick, of course.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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