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Black Chocolate Cake
From Kirmess cook book, 1907
Serves 10
Presented as published in 1907. 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
243Calories
4 gProtein
44 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein4 g
Carbohydrates44 g
Fiber0.9 g
Sugars27 g
Total Fat7.2 g
Saturated Fat3.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol44 mg
Sodium109 mg
Potassium139 mg
Calcium98 mg
Iron2.3 mg
Magnesium27 mg
Phosphorus105 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate35 mcg
Choline32 mg
Caffeine5.6 mg
Water26 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 179. The excerpt below is the record exactly as published.
o tea- spoonfuls baking powder, yolks of three eggs, whites of four eggs beaten stiflf. CARAMEL. One cup sugar, one-half cup milk, butter size of wal- nut, three-fourths cake grated chocolate, one teaspoon- ful vanilla, yolk of an egg. Heat until melted but donH boil. Let cool and beat into cake. BLACK CHOCOLATE CAKE. Mrs. M. B. Ricketts. One cup sugar, one cup milk, one cup chocolate, grated fine, yolk of two eggs, one large tablespoonful of butter, one and one-half cups of flour
Cook this with the app: pantry check, scaling, and the assistant.