vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cake
From Superior cook book, 1905
Serves 10
Frosting: Beat the whites of 3 eggs and mix with pulverized sugar; melt a square of bitter chocolate and add to the eggs and sugar with 1 teaspoonful of vanilla.
Presented as published in 1905. 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
115Calories
3 gProtein
20 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein3.2 g
Carbohydrates20 g
Fiber0 g
Sugars20 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol96 mg
Sodium106 mg
Potassium36 mg
Calcium80 mg
Iron0.5 mg
Magnesium3.5 mg
Phosphorus138 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 103. The excerpt below is the record exactly as published.
Chocolate Cake. One cup gi'anulated sugar. 1 hea|)ing tahles[)oon butter, yolks of ."> eggs; beat together. Add 1 cu]) sweet milk. Dousman's Best Patent flour for a stiff batter with 2 teaspoons of Eoyal baking powder and 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.