Thursday, January 24, 2019

Buttermilk Cocoa Spice Cake (1911)

"Take 2 cups of sugar, and 2/3 of a cup of lard, beaten to a cream. The add the yolks of 3 eggs and beat these well together. 

Next add 
  • 1 cup of buttermilk with 1 teaspoonful of soda dissolved in it
  • 1 large teaspoonful of cinnamon
  • 1 teaspoonful of nutmeg
  • 3 teaspoonfuls of cocoa
  • a pinch of salt
  • 2 cups of flour sifted with 2 teaspoonfuls of baking powder
Lastly, add the beaten whites of 3 eggs. Bake a sample so as to get the correct amount of flour.

(Note - Standard baking for such cakes was/is at 350 degrees for about 1 hour, or until the cake tests as done.)

More "Lost" Inglenook Recipes
Potato Chowder with Bacon (1911)
Scalloped Cabbage Casserole (1911)

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Dora Snyder of Brookville, Ohio. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

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