American Chocolate Pudding - 1960's (Marguerite Patten Recipe Card)

Ladies and Gentlemen of the jury, I give you Marguerite Patten's American Chocolate Pudding.  It has walnuts, it has cream, it is amazing.

Serve it to your friends, serve it to your enemies, serve it to your grandmother.  If you do, you will make friends and influence people when they realise you are brandishing an American Chocolate Pudding.

Pots Au Chocolat - 1960's (Marguerite Patten Recipe Card)

First post for 2014, well only 5 months late.  But let me make it up to you with Chocolate!

Crepes Au Mocha - 1970's (Robert Carrier Cookery Card)

There is nothing better, in my world, that coffee flavoured stuff.  And here is a fantastic little recipe for Coffee flavoured Crepes :) :)

Moist Chocolate Sandwich - 1960's (Marguerite Patten Card Index 6)

Moist Chocolate Sandwich.  Very much a variation on a theme, but a quite delicious theme.  

Chocolate Layer Sponge Cake - 1960's (Marguerite Patten Index, Card 1)

Seems to be the most logical idea really, start at the first card rather than pick random cards.  Further efforts to digitise the Marguerite Patten Cookery Card Index.

I did cave in and buy some more cookery cards today, but I'll whitter on about that in my next post.

This is a really basic sponge recipe.  But it opens itself for modification and 'jazzing up'.  I have to admit, this is a slightly pointless recipe unless you have all the cards lying around.  The Victorian Sponge recipe, is pretty basic anyway, but I might jump ahead and scan in Card 31 and Card 2, just to give my efforts some validity.

Tollhouse Cookies - 1930s

So we made some Tollhouse Cookies from this recipe which is pretty well documented in nearly every single recipe book you could care to read that includes recipes for biscuits/cookies.  This recipe is pretty generic and very easy.

Here is an interesting thought.  Chocolate Chip Cookies come under the 1930s category because they were first developed at that point, only becoming popular during the war.  Well that is what the wikipedia article says.

180g/6.5 oz unsalted butter, cubed and softened
140g/5 oz soft brown sugar
110g 3.75 oz granulated sugar
2 eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
280g/10oz plain all-purpose flour
1 teaspoon bicarbonate of soda
350g/12 oz dark chocolate bits
100g/3.5 oz pecans (or flaked almonds) roughly chopped

1. Preheat oven to 190C/375F and line two large baking trays with baking paper/greaseproof paper.
2. Cream the butter and sugars with electric beaters until light and fluffy.
3. Gradually add the egg, beating well after each addition.
4. Stir in the vanilla extract, then the sifted flour and bicarbonate until just combined.
5. Mix in the chocolate bits and pecans/almonds.
6. Drop table spoons of mixture onto the trays; leave room for spreading.
7. Bake cookies for 8 to 10 minutes or until golden brown.  Cool on the trays before transferring to a wire rack to cool completely.  When completely cold, store in airtight container.

Chocolate Tangerine Cake - 1960's

Here is some perfect sixties party food, and its chocolaty too :) There are two elements to the recipe, the cake and the icing.

2 heaped tablespoons cocoa
4 tablespoons hot water
8 oz. self-raising flour
8 oz. luxury margarine
10 oz. caster sugar
4 eggs
2 tablespoons milk

For the icing

3 dessert spoons tangerine juice
grated rind of two to three tangerines
8 oz icing sugar
3 oz luxury margarine




1. Sieve the cocoa and mix smoothly with the water.  Let it cool.
2. Sieve the flour then cream the margarine and sugar thoroughly together.
3. Beat the eggs in separately one at a time, adding a little sieved flour with each egg after the first.
4. Fold in the remaining flour and the milk.  Divide equally between two sandwich tins, (8 x 1.5 inches) lined with greaseproof paper and brushed inside with melted margarine.
5. Bake for 35 - 40 minutes in a moderate oven on the middle shelf.
6. When cold, cut open and sandwich all the layers together with the tangerine icing attaching the first layer to an 8 inch cake board with a little icing before beginning to fill.
7. Ice all over and mark a pattern in the icing.  Decorate how you will, rosettes, oranges and lemons etc.

Icing

1. Sieve the icing sugar, beat margarine until creamy.
2. Add icing sugar until light and fluffy.
3. Add the rest of the icing sugar and rest of the ingredients and beat thoroughly until smooth and ready to spread on cake.

Chocolate Iced Cherry Cake

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This is a traditional classic, Chocolate Cherry cake.  No frills, nothing too fancy and a fifties/sixties classic.

4 oz. whipped fat (margarine or butter?)
4 oz. castor sugar
2 eggs
1 egg yolk
6 oz. Self Raising Flour
4 tablespoons of Milk
quarter of a teaspoon of salt
6 oz. mixed dried fruit
2 oz. glace cherries (cut in half)
1 oz. finely cut angelica
1 oz. chopped walnuts

Decoration
8 oz. icing sugar
glace cherries
walnuts
Egg Whites

1.  Put all the ingredients in a mixing bowl, mix for 1 minute and turn in to a greased 7 inch cake tin.

2. Bake in a moderate oven for about 1 hour

To decorate

Beat together the egg whites and icing sugar until it stands up in peaks.  Spread over cake, decorate with walnuts and cherries.

Related articles

• One Stage Chocolate Cake (recipevintage.wordpress.com)