1927 Solid Chocolate Cake Recipe – Old Cookbook Show – Glen And Friends Cooking
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1927 Solid Chocolate Cake Recipe – Old Cookbook Show – Glen And Friends Cooking This recipe is from the 1927 printing of ‘The Eagle Cookbook’ printed as …
Thanks for watching Everyone! The 'solid' in the title most likely refers to the use of solid chocolate rather than the use of cocoa powder as the main flavouring.
In 1927 they would have broken each egg into a cup before adding it to the mix, just in case they found a bad egg.
Showing that recipe book brings back memories of my mother cooking. She clipped many recipes from magazines and newspapers. Amazing how she could cook on a tight budget. Thank goodness my dad was a butcher. He brought hanger steak and other things that were very good. This back in the 60s when hanger steak and others were ground up with the other trimmings for hamburger.
Back in the 50s Betty Crocker's recipe for chocolate chip cookies yielded 36 cookies. Then in the 80s the same recipe yielded 24 cookies. Now the recipe yields 18 cookies. Its the same recipe its just that the suggest suze of the cookie got bigger!
Fun fact: US is also a metric country. But they convert everything to imperical units, because of… well, tradition and independence and all that silly stuff.
Vanilla, Almond & Lemon meringue buttercreams are very good. Usually using less lemon so it’s a very light hint of citrus flavor. Orange works great too. Though I personally prefer just the vanilla with lemon which helps balance the citrus flavor without the added Almond.
I wonder if you were expected to use a double batch of "emergency frosting" hence the 2 whites? The frosting as made in the video looks to be too 'eggy' – the second 7/8c sugar might have made the frosting smoother.
Would love to see this redone as three layers in 6 in pans! Cheers!
It looks good 😍😍
My kids and grandson would LOVE this cake. No me I'm weird I don't like chocolate. I know wow your weird. I'll give it a try. Thank you.
It would be good with peanut butter frosting 😋
I use a 1 cup natural peanut butter in place of butter then #1 icing sugar milk to spreading consistency milk and 1t vanilla.
You will have to research for the ingredients, but, look up "Rocky Mountain Iceing." It has a ton of sugar, and honey, is heated (or cooked) up in a pan and then beaten to a froth. It is very thick, very rich, and a really good iceing for chocolate cakes. (And Red Velvet cakes too!) My mother used, to what we in the Southern U.S., call table syurp, In her case it was a syurp named " Golden Eagle " which is a blend of honey and cane syurp. VERY RICH!!
I really enjoy the fact that at times, what is shown on camera isn't perfect and always wonderful. The cake proved to be a winner, but by Glenn and Jules own admission — The frosting was not to their liking. It is and remains like we're in the studio with them during each episode. Bravo!
That is a gorgeous meat locker! Is that the right term for that fridge with all the cuts of meat?
"solid chocolate" cake
Any measurement on the milk would be good I guess you’re keeping that a secret
🎶 Momma's li'l baby
Loves short'ning (short'ning)!
Momma's li'l baby
Loves short'ning bread! 🎶
Look up Swiss meringue, Glen
0:37 I just did a Google Earth search for 584 Myrtle Ave in Brooklyn, NY. The M. H. Renken Dairy Co building is till there, including the name of the company on a sign in front and on the side of the building.
I took the "solid chocolate cake" to mean a cake using "solid chocolate" rather than cocoa powder, as you said at the end.
The frosting is basically a Swiss meringue. The whites and sugar should be warmed over the Bain-Marie to about 140°f or until the sugar has melted and any grainy feel from the sugar is gone. Then you beat it, off the heat, till cool.
15:43 "He hasn't his former endurance" LOL the Viagra ads of yesteryears.
I love the old cook book show. It not only gives a recipe but a history lesson and so much more. THANK YOU!
looks like a big cream puff hahaha
“Yes I hear you, you live in European metric country”
Me: Why would we all be European, it’s only three countries in the world that doesn’t use metric; Mayanmar, USA and Liberia.
Very interesting. I think the cake looks awesome. Never been a fan of meringue though. I'd go with practically ANY OTHER frosting. But a peanut butter/chocolate jumps out at me to go with the Solid chocolate.
I grew up spending summers on my grandparents dairy and chicken farm in the late 60s and 70s. I helped from about age 10 in the milking of the cows and bottling of the milk.
We milked by hand, even though electronic milkers powered by vacuum pumps were available.
After gathering the milk, about 2/3 would be strained through a mesh and fine cloth filter system. It was immediately put in jugs and refrigerated.
The remaining third was used to make butter. The milk would be poured into a ceramic churn (2 or 3, depending on the yield of the day) and left on the screened porch to sour overnight. The next morning, my grandmother would attach an electric “dasher” to the churn and allow it to run for about an hour.
She would then scoop out the butter into a cheesecloth lined colander to allow it to drain. The remaining buttermilk was thicker than regular sweet milk. She would pour the buttermilk into jugs, and then use a wooden mould to make 1 pound bricks of butter.
They did 2 killings a day, and averaged about 50 gallons of milk a day. They had customers who would drive up, access the 3 refrigerators they had on the screened porch and leave cash *on the honor system*.
Much of their practices would be considered completely illegal in today’s modern, sanitized world, but that was the best milk and butter I have ever tasted. The tang of the butter was something I truly missed, tho now I can find one brand of butter in my area that comes close to the taste. The brand is Plugra.
I do make my own butter using my grandmother’s technique. Her churn always had about a cup of “starter” milk from the last batch. Today, I buy heavy cream, add about 2 or 3 ounces of cultured whole buttermilk (live culture must be on the label) and leave it on the counter to sour over night.
I can leave the same cream and starter for 24 hours for crème fraîche, or 2 days for fully sour cream. Neither of those end up being churned.
The cake looks great! How long did it take to bake?
I bet a bit of orange in the frosting would be good instead of the combo listed here. 😀
…and we've been a metric country since 1974! *(I knew you knew that Glen! 🙂 )
Love the detail and explanations as you go….
I would watch Version 2.
I'm pretty sure they meant "solid" like a '70s B movie… "How was the cake? SOLID."
my great grandmother Reeser used to call solid chocolate in recipes was bar chocolate like you used in this and if it did not call for solid it meant you could use the powder coco like from Hershey. also with it called for shortening in these old recipes she always told me to use crisco in the blue can and you would measure it in a glass measuring cup with a little water in it and when the water hit the amount you needed you had the right amount of shortening. she used to use her hands to measure out the ingredients, when she passed away my mom and grandmother had to convert all her recipes from hands, bits, and pinches to cups, teaspoons, and tablespoons. she was an amazing cook and baker my great grandmother Reeser, i miss her dearly, she was funny and spunky in the kitchen when my mom, grandmother, my great grandmother and i would bake. she made it fun
ppl need to stop getting so tied up on perfection of measurement. its not chemistry. yes there is chemistry in it… but get over it…
It looks like the frosting separated and I don't even know if that's possible…When I was in my teens I used to make a chocolate cake with a merengue frosting. It was such a long time ago I don't exactly remember how I cooked the frosting though I feel I used corn syrup and sugar on the stove top and then drizzled it into the egg whites while they were beating.
Speaking of lard…still hoping you will do a "lardy cake" sometime.
The actual cake looks mouthwatering! Nice job (I couldn't eat that frosting!)