Chestnut Biscuits Recipe from Edwardian 1909.
Half a pound of chestnuts, quarter of a pound of sugar, two ounces of grated chocolate, essence of vanilla, and a little water.
Boil the chestnuts till they are tender; rub them through a sieve, and add the sugar. Melt the chocolate in a little water over the fire till smooth, and add to the chestnut pulp. Lightly mix in the white of an egg very stiffly whipped. Drop on wafer paper in lumps, and place in the oven till crisp.
Chocolate Roll Recipe 1916.
Half a cupful of flour, half a cupful of granulated sugar, two eggs, a little baking-powder, and a small bar of plain chocolate. Whisk eggs well, and gradually add sugar and flour whilst still beating them. Grate the chocolate, and mix to a paste with a little water, then add it to the mixture. Pour into a shallow, buttered tin, and bake for fifteen to twenty minutes. Turn it quickly onto a board dusted with castor sugar, and spread the filling on immediately, and roll up while still warm. The filling can be made of cream and icing-sugar whipped till stiff, or of butter and icing sugar beaten together to a cream.
Fudge Recipe from 1916.
One pound of Demerara sugar, a little more than a gill which is (a quarter of a pint of milk) one ounce of butter, two ounces of unsweetened chocolate, a teaspoonful of vanilla. Boil all together except the vanilla for fifteen minutes, then remove from the fire,Add vanilla, and beat until it begins to crystallise. Pour into a shallow buttered tin. When cool cut into small squares.
Ingredients,–An ounce of butter, a teaspoonful of Swiss milk, and two teaspoonfuls of Cadbury’s cocoa.
Method.–Melt the milk and butter in a tin, add the cocoa, and mix all three together.Have ready a pan of boiling water, put a plate over, and place the tin on the plate for twenty minutes. Let cool, and cut into bars. Enough for four ounces of chocolate.
German Chocolate Cake
A quarter of a pound of butter, the same of almonds, sugar, chocolate, and four eggs. Beat the butter to cream, add the sugar, the yolks of the eggs, and the chocolate, which has been melted in the oven. Mix well together. Then put in the whites of the eggs, beaten stiff, and last, the almonds, pounded with the skin on. Spread on a buttered tin about one eighth of an inch thick, and bake in rather a slow oven for half an hour. Spread jam on one half, cover with the other half; cut into small squares, and dust with sugar.