The Inspiration
From The Settlement Cookbook
I had every intention on making this original, from-scratch recipe in addition to my own take on it, but my hens are on a laying strike or hiatus, one. I imagine it’s the latter because 1) they are quite spoiled and have nothing to complain about, and 2) we have four more hours of (BEAUTIFUL!) daylight than we did even a month ago. The upswing in daylight hours makes for confused internal clocks, no matter what species you are, apparently.
I had one lonely egg in the carton, so I wanted to use it wisely. Since we’re currently flour-free in our house, I used the recipe below as a jumping-off point but made some revisions to accommodate our weird dietary needs. Check out the recipe here.
Don’t you worry all you gluten-gluttons out there: I will start making some of these “original recipes” for you and I’ll throw in a review. If you make them yourselves, pretty please give feedback and let other readers know what you liked/didn’t like about the old recipes.
As you can see, the format of this recipe is short and to the point and everything is jumbled in a paragraph rather than broken down into numerated chronological steps. I’ve learned in a short time that all recipes in old cookbooks look like this. Also, all recipes instruct the cook to bake in an oven heated to slow, moderate, fast, etc. temperatures.
If this was ten years ago, I would have to do my research to define what temperature a moderate oven is, but thanks to the internet and wikipedia, my search ended in a click of the mouse. Here’s the table published on the wikipedia page:
Table of equivalent oven temperatures
(http://en.wikipedia.org/wiki/Oven_temperatures) |
||
---|---|---|
Description | °F | °C |
Cool oven | 200 °F | 90 °C |
Very Slow oven | 250 °F | 120 °C |
Slow oven | 300–325 °F | 150–160 °C |
Moderately Slow | 325–350 °F | 160–180 °C |
Moderate oven | 350–375 °F | 180–190 °C |
Moderately Hot | 375–400 °F | 190–200 °C |
Hot oven | 400–450 °F | 200–230 °C |
Very Hot oven | 450–500 °F | 230–260 °C |
Fast oven | 450–500 °F | 230–260 °C |
- Part 1
- 2 oz. of chocolate
- 3 Tbsp. water
- 1¼ cup sugar
- ½ cup butter
- Part 2
- 1 cup sour milk (or buttermilk)
- 1 tsp. soda
- yolk of 1 egg
- 2 scant cups flour
- Preheat the oven to 350.
- Heat and melt the chocolate, water and sugar; when dissolved, add the butter. Set aside to cool.
- Mix buttermilk, soda and the beaten yolk.
- Add the melted chocolate mixture, and then the flour, stir well.
- Bake in two layers in a moderate oven for about 25 minutes.
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