Ingredients
1/4 lb butter (or margarine)
1 cup icing sugar
2 large eggs
3/4 cup cashews or almonds
2 1/2 tsp cocoa
1/2 lb graham crackers
1 milk
3/4 tsp vanilla
Directions
Cream together the butter and sugar. Chop the nuts and roast if
desired.
Soak the crackers in the milk until they are soft but have not turned
to mush. Dissolve cocoa in about 2 T milk, and add this and the nuts
to the creamed butter/sugar mixture.
Separate the eggs and set the whites aside. To the creamed mixture
add the yolks and vanilla and beat. Whip the whites until stiff
peaks form, then fold this into the mixture.
Line a 9-inch square pan with a layer of crackers, mixture, and
crackers. Top with the remaining mixture and set in the refrigerator
until hard.
NOTES:
* A no-bake graham-cracker chocolate cake -- This is a delicious,
easy-to-make cake that everyone enjoys. It came from an East Indian
friend of mine who said it had been in the family. It seems western
so I am uncertain of its origins.
* Depending on how you want the texture of the cake you can soak the
crackers until they are slightly softened or until they fall apart.
: Difficulty: easy to moderate.
: Time: 30 minutes preparation, several hours chilling.
: Precision: approximate measurement OK.
: Rob Robson
: School of Computer Science, McGill University, Montreal, P.Q.,
Canada : musocs!mugeneral!rob@eddie.mit.edu
: seismo!watmath!watcgl!onfcanim!musocs!mugeneral!rob
: Copyright (C) 1986 USENET Community Trust
Servings: 1 cake
Chocolate Nut Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into distant history, in truth as far back into recorded history as the Egyptians, and potentially, even further back. However, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans were skilled in the use of many spices and herbs, including some that we all recognise for example thyme, rue and parsley. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, such as parsley, basil and rosemary. The introduction of these new herbs and spices prompted a torrent in manuscripts on food, some of which still exist in private cookery archives. By the arrival of the 1900s, cooking publications were in great demand, mostly due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this Chocolate Nut Cake recipe.
