Dessert
Chocolate Cakes
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 3 eggs
- ¼ cup butter
- ½ cup sugar
- 3 squares Baker’s chocolate
- 1 cup stale bread crumbs
- 3 tablespoons flour
Historical transcription
Source method
- 1
Beat eggs until light. Cream the butter, add sugar, combine mixtures, then add chocolate melted, bread crumbs, 492 and flour. Spread mixture in a shallow buttered pan and bake in a slow oven. Shape with a tiny biscuit-cutter and put together in pairs with White Mountain Cream (see p. 528 ) between and on top.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.