This recipe appears in Chapter 30 (Gingerbreads, Cookies, and Wafers), page 48, of The Boston Cooking-School Cook Book, 1918 Edition, later known as Fannie Farmer Cook Book. Although written is a style many of today’s cooks are not use to, this recipe, if followed, with produce a good product.
1 cup sugar
1/4 cup melted butter
1 egg, unbeaten
2 squares unsweetened chocolate, melted
3/4 teaspoon vanilla
1/2 cup flour
1/2 cup walnut meats, cut in pieces
Mix ingredients in order given. Line a seven-inch square pan with paraffine [wax or parchment] paper. Spread mixture evenly in pan and bake in a slow oven [325°F]. As soon as taken from oven turn from pan, remove paper, and cut cake in strips, using a sharp knife. If these directions are not followed paper will cling to cake, and it will be impossible to cut it in shapely pieces.
Note: Clarification of some of Miss Farmer’s directions appear in brackets.