Homemade
Chocolate Recipes:
Cottage
Pudding
(* All measurements should be level.)
- 4 level tablespoonfuls
of butter,
- 2 eggs,
- 1 cup of sugar,
- * a cup of milk.
Two level teaspoonfuls of baking powder, one and three-quarter cups of sifted flour
or enough to make mixture stiff enough to drop from the spoon. Bake in buttered gem
pans in moderately hot oven twenty-three or twenty-five minutes. If the cake springs
back after pressing a finger on the top, it shows that it is baked enough. To make
a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa.
Serve with a vanilla
sauce.
Recipe Credit: Miss Elizabeth Kevill Burr
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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