American
Chocolate Cake II
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ½ cup Butter
- 1½ cups Sugar
- ½ cup Milk
- 2¼ cups Flour
- ¼ teaspoon Soda
- ¾ teaspoon Cream of Tartar
- 5 Egg Whites
- 2 squares Chocolate grated
Make it
Method
- 1
Cream the butter; add sugar gradually, milk, and flour mixed and sifted with soda and cream of tartar. Beat whites of eggs, and add to first mixture; then add chocolate, and beat thoroughly. Bake forty-five minutes in a moderate oven.
Source & rights
Where this recipe comes from
Chocolate Cake II, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.