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Brownie's Cake
From The Rural cook book, 1907
Serves 12
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
447Calories
3 gProtein
111 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein3 g
Carbohydrates111 g
Fiber0.3 g
Sugars89 g
Total Fat7.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol21 mg
Sodium106 mg
Potassium169 mg
Calcium131 mg
Iron2.3 mg
Magnesium17 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate43 mcg
Choline2.5 mg
Caffeine3.9 mg
Water15 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 70. The excerpt below is the record exactly as published.
Brownie's Cake,— One cupful of brown sugar beaten to a cream with half a cupful of butter; add the well-beaten yolks of four eggs and half a cupful of strong cold coffee. Ground cloves, cinnamon, allspice and nutmeg to taste ; 2yi cupfuls of flour sifted with two teaspoonfuls of baking powder, and last of all the whites of the eggs beaten to a stiff froth and folded in. Bake in two layers and fill in and ice with dark caramel icing, made as follows : Put four cupfuls of brown sugar in a saucepan with a cupful of sweet cream
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