Vintage Boston Chocolate Fudge Cake (GF)

I’ve recently become OBSESSED with a vintage cookbook! About 25 years ago, I found the Modern Guide to Better Meals by Jessie Marie DeBoth at an antique store near where my aunt lived in Skaneateles, NY. Over the years I’ve looked through but last week, I picked it up and have been reading it page-by-page and I’m fascinated!

I’m completely intrigued by the simplicity (or so I thought), the lack of seasoning (most recipes only use salt, pepper and on occasion, mace) and the reality that shortening was a major pantry staple. Also, breadcrumbs are not what we think of breadcrumbs in 2023.

This cookbook in particular is two FULL YEARS of daily menus. The forward says in part:

This Calendar of dinners has been prepared as a quick, handy, and accurate reference work for hostesses, home-makers and cook alike; a compendium of what to serve and how to prepare it on special occasions and on any day of the year.

I’m happy to read that these are “special occasion” menus because each is a FULL menu! Salad, protein, vegetable (at least one) and dessert. Cooking one of these full menus would take all day, even with modern conveniences. I couldn’t imagine any individual being able to make these meals day after day and surviving! Many recipe are soufflés (reminder that I need to order a soufflé dish) and ring molds (reminder that I need to order a ring mold too) and appear to take hours.

After getting deeper and deeper into the book, I went online to see what other books Jessie Marie had written. She has many available on Etsy and eBay. Then I found this article with information on Ms DeBoth’s life. I’m mesmerized! And then to read that she was a celebrity chef back when celebrity chef’s weren’t even a thing. Wow! What an inspiration!

I shared with my friends some of the recipes I was found most interesting, including Ginger Ale Salad, Hog Jowls with Poached Eggs, Baked Stuffed Heart, and Broken Stuffing Ring. One of my friends challenged me to make some of the recipes. I shared that with Bill and he agreed that we need to try some… but within reason!

Deciding to start with a dessert, mainly because I had all of the ingredients on hand short of shortening (pun intended), I got out the ingredients and went to work. Remember when you hear over and over to read ALL instructions before beginning to cook or bake? That definitely rings true with this cookbook!

Today’s cookbooks have exact measurements, and clear and linear instructions. That’s not the case with this book, although I’m sure it all made sense “back in the day.”

For example, here are the instructions for this cake recipe:

Blend shortening, salt, soda and vanilla; add sugar and cream thoroughly. Add yolks. Stir in sifted dry ingredients alternately with cream and water. Fold in stiff whites. Bake in greased 10-inch square pan in moderate oven, 350˚F, about 50 minutes. Frost as desired.

Realizing I needed to separate the eggs (not listed as separated in the ingredients list) and needing to beat them to stiff peaks, I opted to do that step first with my electric mixer. Another note: an egg beater is often referenced. I used one once and it was exhausting!

All in all, it took me about an hour to prep the cake batter. Since the instructions were not crystal clear, I found I had to think through the steps a little more than usual. In the end, though, I created a delicious, moist cake that we will definitely make again! Here is the recipe with updated instructions and the ingredients I ended up using.

I did make my own gluten-free cake flour by sifting 14 tablespoons all-purpose gluten free flour (1:1) with 2 tablespoon cornstarch per 1 cup of flour required.

Enjoy!

Vintage Boston Chocolate Fudge Cake (GF)

Course: Dessert
Cuisine: American
Keyword: cake, fudge, Gluten Free
Servings: 12
Calories: 297kcal
This single-layer moist cake will quickly become a favorite
Print Recipe

Ingredients

  • 2 eggs, separated
  • ¼ cup butter, softened
  • ¼ cup canola oil
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 cups brown sugar
  • cups cake flour, sifted
  • 4 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ½ cup sour cream
  • ½ cup water

Instructions

  • Sift the cake flour, cocoa powder and baking powder into a bowl and set aside. Lightly grease an 8-inch square pan and set aside.
  • Using an electric mixer, beat the egg whites stiff using a whisk attachment, about 5 minutes.
  • In a clean mixer bowl, blend the butter, oil, salt, baking soda and vanilla. Add the sugar and cream thoroughly. Add the yolks and cream again.
  • While the mixer is running in the lowest setting, add ⅓ of the sifted ingredients. Add the sour cream and another ⅓ of the sifted ingredients. Add the water and remaining sifted ingredients.
  • Gently fold in the egg whites. Pour into the prepared pan and bake 45 minutes or until a cake tester inserted in the center comes out clean.
  • Remove from the oven and cool completely before frosting as desired.

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
 
 
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 45.5g | Protein: 4.3g | Fat: 11.6g | Saturated Fat: 4.4g | Cholesterol: 42mg | Sodium: 176mg | Potassium: 214mg | Fiber: 1.3g | Sugar: 23.7g | Calcium: 78mg | Iron: 2mg

Lemon BBQ Ribs (GF/DF)

These will quickly become one of your favorite recipes for ribs! The lemon is super subtle and the sauce is not too thick. Also, this can be done early in the day or the day before leaving you time to socialize with your friends or relax!

While we don’t eat ribs very often, I love cooking ribs for a special occasion or party because they are a great value when you make them yourself. We served this with spicy rainbow slaw and french fries, but they can be served with any sides.

Enjoy!

Lemon BBQ Ribs (GF/DF)

Course: Main Course
Cuisine: American
Keyword: barbecue, Dairy Free, Gluten Free, ribs
Prep Time: 4 hours
Cook Time: 2 hours
Total Time: 6 hours
Servings: 4
Calories: 4037kcal
The subtle taste of lemon in these BBQ ribs will make this one of your favorite recipes
Print Recipe

Ingredients

  • 3 pounds pork spareribs, cut into serving pieces
  • ¾ cup sugar
  • ½ cup water
  • 3 lemons
  • ¼ cup vegetable oil
  • 1 tbsp finely chopped onion
  • cup ketchup
  • 2 tbsp packed brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 dash hot sauce

Instructions

  • Place the ribs in a stock pot and add enough water to cover.  Heat to boiling, then reduce the heat to low.  Cover and simmer 1 hour and 30 minutes or until tender. 
  • Meanwhile, combine sugar and water in a medium saucepan. Bring to boil over medium-high heat, stirring frequently. As soon as sugar has dissolved (after boiling), remove from heat and allow to cool.
  • While the simple syrup is cooling, juice the lemons until you have 3/4 cups of juice. Strain out the seeds and as much pulp as you wish. Add the juice to the simple syrup and set aside.
  • In a small bowl, whisk together the oil, onion, ketchup, brown sugar, Worcestershire sauce and hot pepper sauce and set aside.
  • Remove the ribs to a baking dish.  Mix the lemon mixture into the barbecue sauce.  Pour half of the sauce over the ribs, turning to coat.  Cover with foil and refrigerate, turning the ribs occasionally, at least 4 hours but no longer than 24 hours.  Refrigerate the remaining sauce.
  • Heat a grill for direct heat.  Remove the pork from the marinade, discarding the marinade.  Grill the ribs, meaty-sides up, uncovered about 30 minutes, turning with tongs and brushing frequently with the reserved sauce, until glazed and heated through. 

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
 
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FOLLOW ME HERE FOR MORE IDEAS:
 
    
 

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
 
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Nutrition

Serving: 4g | Calories: 4037kcal | Carbohydrates: 52g | Protein: 216.9g | Fat: 324.5g | Cholesterol: 1080mg | Sodium: 1287mg | Potassium: 146mg | Fiber: 1.3g | Sugar: 48.4g | Calcium: 500mg | Iron: 13mg