1927 Solid Chocolate Cake Recipe - Old Cookbook Show - Glen And Friends Cooking
1927 Solid Chocolate Cake Recipe - Old Cookbook Show - Glen And Friends Cooking
This recipe is from the 1927 printing of 'The Eagle Cookbook' printed as a supplement to the Brooklyn Daily Eagle newspaper. The 'solid' in the title most likely refers to the use of solid chocolate rather than the use of cocoa powder as the main flavouring.
Solid Chocolate Cake:
Cook one half cup bitter chocolate in one half cup milk til chocolate is melted and let cool. Cream one half cup shortening and add gradually one half cup sugar and beat. Add three eggs, reserving two whites for frosting, and beat well till very light. Add one and one half cups flour, sifted, and mixed with one teaspoon soda. Alternately with one half cup sour milk. Stir in just enough to mix well and pour into greased pans and bake in oven 375ºF. Put together with Emergency Frosting.
In our oven in 8 pans this took about 18-20 minutes to bake.
Emergency Frosting:
Into the top of a double boiler put one (I think this is a mistake in the printing, I used two) egg white(s). Seven eighths cup sugar, three tablespoons cold water. put over hot water and beat with egg beater till consistency to spread. Flavour with any desired flavouring, but equal parts of lemon, vanilla and almond, make an excellent flavouring.
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TikTok's Viral PEANUT BUTTER BREAD | Recipe
From the Great Depression comes this most lovely, simple, and tasty idea.
MY COOKBOOK:
•• 1932 Great Depression Recipe ••
- 2 Cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking powder
- 1/4 Cup Sugar
- 1 & 1/3 Cup milk
- 1/2 Cup peanut butter
Mix together dry ingredients. Add in milk & peanut butter, combine. Bake at 325ºF for ~1 hour, 10 minutes.
•• 1945 RECIPE ••
- 2 Cups all purpose flour
- 1 tsp salt
- 4 tsp baking powder
-1/2 Cup Sugar
- 2/3 Cup peanut butter
- 1 Cup milk
Sift together flour, baking powder, & salt, then combine with peanut butter & sugar using fingertips. Add in milk, mix lightly. Bake at 420ºF for ~ 35 minutes.
•• MY PEANUT BUTTER BREAD RECIPE ••
- 2 Cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 Cup peanut butter
- 1 large egg
- 3/4 Cup white sugar
- 1 Cup sweetened applesauce
- 1/2 cup milk
- 1/2 tsp baking SODA
- (optional 1 cup of: nuts, chocolate chips)
METHOD:
1.) Whisk together flour, salt, & baking powder in a large bowl
2.) Add peanut butter to the flour mixture, combine with fingertips until uniform. (add optional additions)
3.) In a separate bowl, whisk together egg & sugar until light & fluffy
4.) Incorporate applesauce and milk to the egg mixture
5.) Add baking soda to the wet ingredients, stir briefly, then immediately add to the dry ingredients. Mix until barely combined
6.) Quickly turn into an oiled/buttered loaf pan and bake at 350ºF for 1 hour - 1 hour, 10 mins. Or until a toothpick inserted to the centre removes cleanly.
NOTES:
- Be sure to not cover your loaves until completely cool, lest they become soggy.
- These recipes will not work very well with natural or non-emulsified peanut butters.
- All recipes tested in a 9x5 loaf pan
- I am baking at 7,200 feet. Your 1932 & 1945 loaves will look a lot nicer than mine. My recipe was also tested at sea level (thank you mom), no alterations were needed.
Mentioned Channels:
1935 Neversink Molasses Pie Recipe - Old Cookbook Show
1935 Neversink Molasses Pie Recipe - Old Cookbooks Show
Today we do another old cookbook recipe from a 1935 depression era Pennsylvania Dutch cookbook.
Ingredients:
1 cup molasses
6 tablespoons brown sugar
½ lemon (rind only)
3 tablespoons flour
1 teaspoon cinnamon
1 cup bread crumbs, fine
1 cup seedless raisins
6 tablespoons flour
4 tablespoons brown sugar
2 tablespoons shortening
Method:
Line a pie pan with pie crust. Spread over it the bread crumbs, and over these the raisins. Then place all the rest of the ingredients listed in the first column (molasses, brown sugar, lemon, flour, cinnamon) above, and mix. Pour this mixture over the pie. Then mix, in a second bowl, the ingredients listed in the second column above (flour, brown sugar, shortening). Make into fine crumbs with fingers. Spread over the pie. Then make inch wide strips of pie -crust and spread them criss-cross over the pie. Bake in a slow oven.
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1935 Chocolate Bread
This recipe comes from the Southern Heritage Breads cookbook. I altered it a bit to better fit my tastes by mainly leaving out the pecans but everyone told me it would be really good with the pecans in. I really liked this bread, it was a very interesting bake.
Ingredients
1 package dry yeast
1/2 cup warm milk
2 cups all purpose flour
3 tbsp sugar
3 tbsp cocoa
1 tsp salt
1 egg
1 tsp butter
1 cup chopped pecans (if you want)
1 tbsp vanilla extract
This bread was a lot of fun to bake. If you enjoyed this please leave a comment, I'd love to hear from you. Maybe suggest a bread I can do in the future!!!
Happy Baking!!!
Wartime Creole Chocolate Loaf Recipe - Old Cookbook Show
Wartime Creole Chocolate Loaf Recipe - Glen And Friends Old Cookbook Show
This recipe from 1943 shows how cooking during wartime on the homefront... wasn't all doom and gloom. Even with rationing, people were inventive enough to eat tasty desserts.
Creole Fudge Loaf (1 egg)
1¾ cups sifted Swans Down Cake Flour
1¾ teaspoons Calumet Baking Powder
½ teaspoon salt
½ cup butter or other shortening
1 cup sugar * ]egg, well beaten
2 squares Baker's Unsweetened Chocolate, melted ¾ cup milk
I teaspoon vanilla
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add egg and beat well: then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8x8x2 inches, in slow oven (325° F.) 1 hour, or until done. Spread Easy Fluffy Frosting (½ recipe, page 77) on top and sides of cake. When frosting is set, pour Chocolate Coating (page 80) over cake, letting it run down on sides. Keep cake in a cool place until chocolate becomes firm.
* You may substitute corn syrup or honey for halt of sugar.
Use ½ cup of each; decrease milk to ½ cup + 1 tablespoon.
Easy Fluffy Frosting (Using all corn syrup)
2 egg whites
⅛ teaspoon salt
1 cup light corn syrup
1 teaspoon vanilla
• Beat egg whites with salt until stiff enough to hold up in peaks, but not dry. Pour syrup in fine stream over egg whites, beating constantly about 10 to 15 minutes, or until of right consistency to spread. Add vanilla. Makes enough frosting to cover tops and sides of two 8- or 9-inch layers, or tops and sides of two 8x8×2-inch lavers.
Either light or dark corn syrup may be used. The dark corn syrup makes a buff-colored frosting which is attractive for chocolate or other dark cakes.
Note: One-half the above recipe will make enough frosting to cover tops of two 8-inch layers, top and sides of two 9-inch layers, top and sides of 8x8x2-inch, or top of 10×10-inch cake.
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L1S 0E9
Chocolate Bar Intro | How to Make Everything: Chocolate Bar
In the introduction of How to Make Everything: Chocolate Bar, Andy explores the history of chocolate and sets his eyes on Mexico where he will travel to harvest rare Cacao Beans in their original fruit form with the help of CASFA, an organization dedicated to the sustainable growing and harvesting of the Cacao Bean. In this series Andy will go through every step necessary to make his own chocolate bar entirely from scratch including harvesting the cacao, roasting and processing them, to making sugar from sugar cane, and finally turning it into a complete candy bar.
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|| SERIES ||
Sandwich -
Suit -
Thanksgiving Dinner -
Bottle -
Root Beer Float -
Book -
Meet The Makers -
|| ABOUT ||
Today, getting what you need is as easy as a trip to the store. From food to clothing, energy, medicine, and so much more, Andy George will discover what it takes to make everything from scratch. His mission is to understand the complex processes of manufacturing that is often taken for granted and do it all himself. Each week he’s traveling the world to bypass the modern supply chain in order to harvest raw materials straight from the source. Along the way, he’s answering the questions you never thought to ask.
Music by the talented Taylor Lewin