Chocolate Recipes from Lowney’s Chocolate circa 1907

[note: all text is original from the 1907 book with the exception that references to Lowney’s Premium Chocolate and Cocoa have been substituted with chocolate]

Cocoa Frappe Recipe Illustration from Lowney’s Chocolate circa 1907 from Lowney’s cook book by Maria Willett Howard. Published 1907 by The W. M. Lowney co. in Boston

4 cups milk
3 squares chocolate (or 1/2 cup of cocoa)
1/2 cup of sugar
1/2 tablespoon arrowroot
1 teaspoon vanilla
1 teaspoon sherry wine
1/8 teaspoon of salt
1 inch of a stick of cinnamon

Mix chocolate, cinnamon, sugar, salt, cornstarch; add milk; cook ten minutes; add vanilla, sherry, and freeze. Serve in frappe glasses, and garnish with cream flavored and beaten, and candied cherries. Three cups of milk and one cup strong coffee may be used instead of all milk.

Chocolate Walnut Cake Recipe Illustration from Lowney’s Chocolate circa 1907 from Lowney’s cook book by Maria Willett Howard. Published 1907 by The W. M. Lowney co. in Boston

1/4 cup chocolate powder
1/2 cup butter
1 1/2 cups flour
1/2 cup milk
1 cup walnut meats
1 cup sugar
2 egg yolks
2 1/2 teaspoons baking powder
2 tablespoons hot water
1 teaspoon vanilla
salt

Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and chocolate which has been moistened with hot water; beat well and add walnut meats. Bake in buttered jelly cake pans about twenty minutes.

Spread one cake with one half cup of Lowney’s Sweet Chocolate Powder moistened with one fourth cup boiling water and flavored with one teaspoon vanilla. Sprinkle with broken walnuts, cover with other cake, and ice with white frosting.

Chocolate Walnut Wafers Recipe Illustration from Lowney’s Chocolate circa 1907 from Lowney’s cook book by Maria Willett Howard. Published 1907 by The W. M. Lowney co. in Boston

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups flour
1/8 teaspoon salt
4 tablespoons chocolate, melted

Mix in the order given. Beat well. Pour into buttered pans in thin layers. Bake in quick oven six to eight minutes. Cut in long narrow strips while hot and serve cold.

Chocolate Sauce Recipe Illustration from Lowney’s Chocolate circa 1907 from Lowney’s cook book by Maria Willett Howard. Published 1907 by The W. M. Lowney co. in Boston

2 ounces chocolate
1 cup sugar
1/2 cup water
2 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla

Cook all the ingredients except vanilla 12 minutes; add vanilla, and serve hot. This sauce is especially good served with vanilla ice cream.[…]