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Cadburys Recipes

Cadburys Recipes

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Published by mattspong
60s era brochure of chocolate recipes from Cadburys
60s era brochure of chocolate recipes from Cadburys

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Published by: mattspong on Feb 14, 2010
Copyright:Attribution Non-commercial

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07/11/2012

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Over
40
good recipesfrom
CADBURrS
ALL
TRIED AND TESTED BY NOTED
HOME
ECONOMIST
 
INDEX
EVERYDAY CAKESChocolate Biscuit CalceChocolate Eclairs ..Chocolate CakeChocolate Sponge ..Chocolate Nut CakeMarble CakeBourn-vita Queen Cakes ..No-Icing Chocolate Cake ..BISCUITS AND TARTSWholemeal Chocolate CookiesChoc-Mint Wafers ..Viennese Fingers ..Chocolate Apple ShortcakeRich Macaroon Chocolate PieChocolate Kisses ..AfghansIDEAS FOR YOUR PARTY TABLEEaster Bonnet CookiesChocolate Honey CrunchiesTrufflesChocolate Russe ..Hedgehog CakeKookas Quickies ..9101112131415161718192021PUDDINGS AND SAUCESChocolate Sauce Pudding ..Chocolate Queen Pudding..Baked Marshmallow CustardChocolate ToppingChocolate Steamed PuddingMarshmallow SauceChocolate Rice Pudding ..Chocolate Sauce for Ice-CreamCOLD SWEETS AND SUNDAESChocolate Parfait ..Custard Tart with Fudge ToppingPavlovaUncooked Christmas PuddingChocolate Blanc-Mange ..Bourn-vita CustardICINGS AND FILLINGSChocolate Butter Cream ..Lamington IcingContinental Cake Filling ..Chocolate Raisin FrostingChocolate Coating for Biscuits orIce-CreamChocolate Glace IcingChocolate Mint Filling ..222324252627282930313233343536373839404142
WEIGHTS
AND
MEASURES
Flour, Cocoa orDrinking Chocolate:Sugar:Castor Sugar:Icing Sugar:Sultanas — Rice:Currants — Sago:Shortening:Milk and Water:2 level tablespoons 1 ounce1 level 8 fluid oz. cup 4 ounces1 heaped tablespoon sugar 1 ounce1 level 8 fluid oz. cup 6 ounces1 level tablespoon 1 ounce1 level 8 fluid oz. cup 8 ounces2 level tablespoons 1 ounce1 level 8 fluid oz. cup 6 ounces2 level tablespoons 1 ounce1 level 8 fluid oz. cup 6 ounces1 tablespoon1 level 8 fluid oz. cup2 tablespoons1 gill4 gills1 ounce6 ounces approx.1 ouncei pint1 Imperial Pint(20 ounces)
 
Everyday
cakes
1.CHOCOLATE BISCUIT CAKE
i
lb. milk coffee biscuits; 6 ozs. Copha;5 tablespoons Cadbury's BournvilleCocoa; 3 tablespoons boiling water; ,; lb.icing sugar; 1 egg;
teaspoon vanilla.Metbod:
Soften biscuits by allowing themto stand out on a tray overnight. Prepare a loaf tin by lining with greaseproof paper. Cut shortening into asaucepan and heat slowly. Allow tomelt, but do not boil. Add boiling waterto the Cocoa. Stir till well mixed. Placeicing sugar in a basin, add egg andvanilla essence. Mix in a little of theicing sugar. Add the Cocoa then theshortening gradually. Beat well. Filltin with alternate layers of chocolate andbiscuits, beginning and ending withchocolate. Stand in a cool place to set.
2.
CHOCOLATE ECLAIRS
4 ozs. plain Hour; Pincb salt; 2 ozs. butter;3 eggs;
i
pint water.Method:
Bring butter, water and salt toboil. Add sifted flour and beat over alow heat with a wooden spoon until themixture leaves the sides of the saucepanin one thick, smooth lump. Cool slightly. Add gradually the well beaten eggsand stir vigorously until all is one smoothpaste again. Force in strips 3i-4 incheslong on to a wet baking sheet. Bake in arather hot oven—400" or Regulo 6 Gas—450"Electric for 25-30 minutes accordingto size. Do not open the oven door forthe first 15 minutes. This is reallyimportant. Sometimes a better result isgained by reducing heat a little after thefirst 15 minutes. When cold, slit open atthe sides and insert sweetened, whippedcream and coat the tops with chocolateglace icing
(see recipe No.
41).
3.
CHOCOLATE CAKE
ozs. shortening; 6 ozs. sugar; 3 eggs;12 ozs. self raising flour; 3 level tablespoons Cadbury's Bournville Cocoa;Pinch salt; 1 cup milk; Vanilla essence.Method:
Cream the shortening, sugar andvanilla essence. Gradually add thewhisked eggs. Lightly, but thoroughly,stir in the sifted flour. Cocoa and saltalternately with the milk. Place in an8" tin which has been greased and linedon the bottom with paper. Bake in amoderate oven—325" or Regulo 4 Gas—375° Electric for approximately IJ hours.Ice with Chocolate Butter Cream
(seerecipe No.
36).

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