A recipe for fudge cake from the early 1920s.
2 and 1/2 squares (ounces) chocolate
1 cup milk
1 egg and 1 egg white
1 cup sugar
2 tablespoons butter or other shortening
1 and 1/4 cups pastry flour
1/8 teaspoon salt
1 teaspoon vanilla
3/4 teaspoon soda
Preheat oven to 350 degrees.
Melt chocolate and add 1/2 cup of the milk. Cook over hot water until mixture is smooth, then stir it into the egg, well-beaten.
Set over hot water again. When thick like a custard, add sugar, shortening and vanilla.
Pour into a bowl and stir in- alternately – flour, salt, and soda (sifted together), and the rest of the milk.
Fold in egg white, whipped stiff. Transfer to a medium-sized, greased baking pan. Bake for 40 minutes at 350 degrees.
When completely cool, frost with fudge icing and sprinkle with chopped nuts, if desired. Cut into squares for serving.