Remove from saucepan of hot water, and beat until mixture will hold its shape then add vanilla. Place saucepan containing mixture in a larger saucepan, containing a small quantity of boiling water, place on range and cook, stirring constantly (scraping from bottom and sides of pan) until mixture becomes granular around sides of pan. Pour on the syrup gradually, while beating constantly, and continue the beating, until mixture is nearly stiff enough to spread. Put whites of eggs in saucepan and beat until stiff. Bring to boiling point and let boil vigorously, without stirring, until syrup will thread when dropped from top of spoon. ![]() Put sugar and water in saucepan, stir until sugar has dissolved. Miss Fannie Merritt Farmer Wellesley FrostingĢ cups sugar 1/2 cup boiling water Whites 2 eggs 1/2 teaspoon vanilla Remove from pan, cover top with Wellesley Frosting and when frosting is set pour over, a little at a time, two squares chocolate (which has been melted over hot water) and spread evenly, using the back of a spoon. Turn into a buttered and floured shallow cake pan, and bake in a moderate oven (375☏) from thirty-five to forty minutes. This forgotten cake recipe is Fannie Farmer's version of the famous Wellesley Chocolate Loaf Cake.ġ/4 cup butter 1 cup sugar Yolks 2 eggs 1/2 cup milk 1-1/4 cups flour 2-1/2 teaspoons baking powder Whites 2 eggs 2 squares chocolate 1/2 teaspoon vanilla Wellesley frosting (recipe below) 2 squares chocolate (for topping)Ĭream butter and add sugar gradually, while beating constantly then add yolks of eggs beaten until thick, milk, and flour mixed and sifted with baking powder.Īdd whites of eggs, beaten until stiff, two squares chocolate (melted over hot water) and vanilla. Its founders Henry and Pauline Durant are credited with saying, "Pies, lies, and doughnuts should never have a place in Wellesley College." Imagine!Īlthough plain eating was encouraged, students nevertheless secretly satisfied their sweet-tooth by secretly baking decadent dessert cakes topped with a layer of rich chocolate fudge frosting. Wellesley College in Massachusetts is a private women's liberal arts college dating from 1870. Old Fashioned Forgotten Cake RecipesĬhoice Recipes (1913) Wellesley Chocolate Loaf Cake Melt chocolate in pan of a double boiler, add sugar and milk, and cook until smooth add egg yolks and extract and cook for one minute. Turn out and cool.Ģ squares chocolate 1/4 cupful (6 ounces) sugar 3 tablespoonfuls milk 1/2 teaspoonful almond extract 2 egg yolks To make this forgotten cake recipe, cream butter and sugar together, add milk, whites of eggs, extract, and flour sifted with Ryzon (baking powder) and salt.īeat for five minutes, then turn into a buttered and floured tin and bake (375☏) for thirty-five minutes, or until done. ![]() Hasty Cakeġ/4 cupful (2 ounces) butter 1 level cupful (1/2 pound) sugar 1/2 cupful (1 gill) milk 2 egg whites 1/2 teaspoonful orange or almond extract 2 level teaspoonfuls Ryzon baking powder 1-1/2 level cupfuls (6 ounces) flour Pinch salt It will keep moist and good as long as any of it is left, which may not be long if there are children in the family. ![]() This cake is not only delicious, but most inexpensive, and well suited to wartime conditions. When cold add flour and Ryzon (baking powder) which have been sifted together, turn into well-greased tin and bake forty-five minutes in moderate (375☏) oven. ![]() Gertrude Haig, Edmonton, Alberta, CanadaĢ level cupfuls (1/2 pound) brown sugar 2 cupfuls (1 pint) hot water 1 level teaspoonful salt 1 level teaspoonful ginger 1 level teaspoonful cinnamon 1 level teaspoonful allspice 1 package (1 pound) seedless raisins 1 level teaspoonful Ryzon baking powder 3 level cupfuls (3/4 pound) flourīoil sugar, spices, water and raisins together for five minutes, after it begins to bubble. It's a pleasure to publish this wholesome, economical, delicious, wartime cake recipe, which will appeal to the housewife of today. This forgotten cake recipe was first published in 1917, during World War One (1914-1918).
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