SACHENTORT
One-fourth pound sugar, one-fourth pound sweet butter, one-fourth pound grated almonds (with peel), yolks of six eggs beaten for one-half hour; then add four cakes of Huyler’s sweet chocolate grated, and last the six whites beaten. Frosting: one-fourth pound granulated sugar, small lump of butter, four cakes chocolate, four tablespoons water. Let it boil well.
Mrs. R. L. Dannenberg