Chocolate Cakes—Portmore

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Beat well the whites of 2 eggs (but not to snow).
  2. Mix the beaten egg whites into the chocolate with as much sifted sugar as will make them into a stiff paste.
  3. Strew the board with sugar.
  4. Roll out a very little bit at a time.
  5. Cut with a fluted cutter.
  6. Bake in a moderate oven on a baking tin dusted with flour.
Original Text
Chocolate Cakes—Portmore. (Mrs. Jamieson. 1888.) ½ lb. chocolate grated very smooth. Beat well the whites of 2 eggs (but not to snow); mix them into the chocolate with as much sifted sugar as will make them into a stiff paste; strew the board with sugar, and roll out a very little bit at a time. Cut with a fluted cutter, and bake in a moderate oven on a baking tin dusted with flour.
Notes
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