Dessert
Chocolate loaf cake (No. 2)
Chocolate loaf cake (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk.
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.
- Dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk.
- Rub to a cream a half-cupful of butter and a large cupful of sugar, and into this beat five whipped eggs, the dissolved chocolate, a pint of prepared flour and a teaspoonful of vanilla.
Historical transcription
Source method
- 1
Dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk. Rub to a cream a half-cupful of butter and a large cupful of sugar, and into this beat five whipped eggs, the dissolved chocolate, a pint of prepared flour and a teaspoonful of vanilla. Turn into a loaf-tin and bake. Cover with chocolate icing.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.