Dessert
Chocolate loaf cake (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Cream together a cupful of sugar and a half-cupful of butter;
- add a cupful of milk, four beaten eggs, and three ounces of grated chocolate dissolved in a little milk.
- Beat all hard, then stir in quickly two cupfuls of sifted prepared flour;
Historical transcription
Source method
- 1
Cream together a cupful of sugar and a half-cupful of butter; add a cupful of milk, four beaten eggs, and three ounces of grated chocolate dissolved in a little milk. Beat all hard, then stir in quickly two cupfuls of sifted prepared flour; flavor with vanilla and turn all into a greased cake tin. Bake in a steady oven until a straw comes out clean from the thickest part of the loaf.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.