This is where I note my efforts as I try to recreate some old recipes. Most are taken from my small collection of handwritten recipe books which date from the late 1700's to around 1922. I also have a collection of old tatty old recipe books, well thumbed and heavily splashed from years of use. I love them all!
The old-fashioned very stylised handwriting writing is sometimes difficult to decipher, measurements and cooking instructions are minimal, no tin sizes given. Luckily I enjoy a challenge. Just to complicate things I cook and bake on my wood-fired Rayburn, which can be... unpredictable.
I suspect this blog is less about the food and more about my passion for these lovely old books and the wonderful women who wrote them.
Wednesday, 1 March 2017
An even Better Victorian Chocolate Cake Recipe
The garden is full of primroses and my old recipe books have plenty of recipes which use them, but I decided to pick just a few for decoration.
Chocolate cake is always popular with my family and this one got a big thumbs up from them. It doesn't come with a list of ingredients a mile long. Nor does it take any great effort.
I found it in one of my old recipe books:
8 oz flour
2 tsp baking powder
1/4 tsp salt
2 oz dark chocolate
8 fl oz milk
5 oz butter
10 oz soft brown sugar - (I didn't have enough, so 4 or 5 oz was dark molasses sugar)
1 tbsp black treacle
1 tsp vanilla extract
Sift the flour, baking powder and salt together.
Put the milk and chocolate into a pan and warm them gently, stir when melted and then set aside to cool.
Cream the butter and sugar, adding the beaten eggs a little at a time. Add flour and eggs alternately.
Mix well and then add the cooled chocolate and milk mixture.
Pour the batter into tins and bake at 180 degrees - 25-30 minutes, approximately.
I used two 8" tins, but you could use smaller ones and make three cakes.
No doubt there will be more to come.