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chocolate cake recipe 1846

PostPosted: July 16th, 2019, 5:39 am
by wargarden
here is recipe for a really old fashion chocolate cake from 1846 Lady’s Receipt Book. by Eliza Leslie

CHOCOLATE CAKE.—Scrape down three ounces of the best and purest chocolate, or prepared cocoa. Cut up, into a deep pan, three-quarters of a pound of fresh butter; add to it a pound of powdered loaf-sugar; and stir the butter and sugar together till very light and white. Have ready 14 ounces (two ounces less than a pound) of sifted flour; a powdered nutmeg; and a tea-spoonful of powdered cinnamon—mixed together. Beat the whites of ten eggs till they stand alone; then the yolks till they are very thick and smooth. Then mix the yolks and whites gradually together, beating very hard when they are all mixed. Add the eggs, by degrees, to the beaten butter and sugar, in turn with the flour and the scraped chocolate,—a little at a time of each; also the spice. Stir the whole very hard. Put the mixture into a buttered tin pan with straight sides, and bake it at least four hours. If nothing is to be baked afterwards, let it remain in till the oven becomes cool. When cold, ice it.

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 9:11 am
by Seatallan
Blimey- 10 eggs? Lordy!

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 9:42 am
by Ratatouille
Not intended for the home baker either. Imagine doing all that beating by hand! Clearly a below stairs job!

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 10:09 am
by StokeySue
It’s interesting that the cake is flavoured with cinnamon and nutmeg. That wouldn’t be typical of a modern UK or US recipe but still usual in Germany and parts of E Europe

Given the smaller size of eggs then that’s not a million miles from a modern recipe, which would be equal weights of eggs, butter, sugar and flour with cocoa replacing part of the flour; you need a bit more egg and all that beating as the recipe just pre-dates chemical baking powder I think, certainly there’s none in it. Though the final instruction to “Stir the whole very hard” seems counter productive

I make the proportions:
16 oz butter
16 oz sugar
14 oz flour + 3 oz cocoa or chocolate
10 eggs probably about 15 - 16 oz again, even with modern large eggs only about 20 oz

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 10:34 am
by Suelle
StokeySue wrote: Though the final instruction to “Stir the whole very hard” seems counter productive


I found that surprising too, as well as the instruction to beat hard the recombined egg whites and yolks. All that effort of getting air into the egg whites wasted! Perhaps the texture is too light if the egg whites are just folded in separately at the end.

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 10:57 am
by Busybee
The bake for at least four hours got me............I’m not imagining a soft light chocolate cake after cooking for that length of time?

BB

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 12:11 pm
by earthmaiden
I supposedl it depends on the temperature of your fire/oven. I agree with Sue, it is similar to a modern cake really.

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 1:07 pm
by scullion
wouldn't beat a bruce bogtrotter though!
i agree, shame it doesn't indicate an oven temperature.

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 1:10 pm
by Ratatouille
In those days there were only 2 oven temperature - on and off.

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 6:31 pm
by northleedsbhoy
I watched James Martin's program on ITV a week or so back and one of his guests, who was an author and historian, about baking gave a very interesting snippet about baking and how it's developed since over 500 years ago. Well worth watching but the cakes being made in 1846, as far as I can remember, didn't include chocolate as it was far too expensive.

Cheers
NLB :tu:

Re: chocolate cake recipe 1846

PostPosted: July 16th, 2019, 6:41 pm
by northleedsbhoy
Oh, it was also his birthday the next day so she baked him an authentic recipe 1930's 'Lady Cake' complete with a porcelain doll on the top and the dress as the cake. After some of the cakes he'd tried earlier he looked a bit dubious :lol:

She also made him a chocolate cake from the mid 1800's and he looked at it as though he thought he was dead: when he tasted it he wished he was :lol:

Cheers
NLB :tu:

Re: chocolate cake recipe 1846

PostPosted: July 17th, 2019, 9:33 am
by Ratatouille
I made DD a crinoline lady cake for her 4th birthday - nearly 50 years ago!

Re: chocolate cake recipe 1846

PostPosted: July 19th, 2019, 11:55 am
by Herbidacious
northleedsbhoy wrote:... but the cakes being made in 1846, as far as I can remember, didn't include chocolate as it was far too expensive.

Maybe it was cheaper in America than here.

She uses chocolate quite a lot.

https://archive.org/details/ladysreceip ... /page/n205