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A Good Chocolate Cake
From How we cook in Tennessee .., 1906
Serves 10
This recipe is attributed to Mrs. T. W. H. Wilson.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
424Calories
6 gProtein
64 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein6.4 g
Carbohydrates64 g
Fiber1.9 g
Sugars41 g
Total Fat17 g
Saturated Fat9.8 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol80 mg
Sodium118 mg
Potassium166 mg
Calcium94 mg
Iron3.7 mg
Magnesium47 mg
Phosphorus133 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A100 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate51 mcg
Choline53 mg
Caffeine9.1 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 91. The excerpt below is the record exactly as published.
A Good Chocolate Cake. — Part 1. — Quarter pound Baker's chocolate, one scant cup sugar, half cup milk, yolk one egg: let this come to a boil and set aside to cool. Part 2. — One cup sugar, half cup melted butter well mixed together, two eggs beaten separately with the one white left from dark mixture, half cup sweet milk, two cups sifted flour, with two teaspoons of powder. Add dark mixture
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