vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free

Chocolate Cake

Name: Chocolate Cake
Yield: 8 servings
Ingredients: six eggs; a cupful of sugar; a quarter of a pound of Baker's chocolate; the grated rind and the juice of half a lemon; a table-spoonful of flour; a quarter of a teaspoonful of cinnamon; a quarter of a teaspoonful of clove; a quarter of a teaspoonful of baking-powder; about two table-spoonfuls of currant jelly

From Miss Parloa's kitchen companion, 1887

Serves 8

This cake is good even without icing.

Presented as published in 1887. 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

260Calories

7 gProtein

33 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories260 kcal

Protein7 g

Carbohydrates33 g

Fiber2.5 g

Sugars27 g

Total Fat11 g

Saturated Fat5.8 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol143 mg

Sodium119 mg

Potassium176 mg

Calcium71 mg

Iron3.3 mg

Magnesium52 mg

Phosphorus147 mg

Zinc1.9 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0.8 mcg

Vitamin C0.1 mg

Vitamin A60 mcg

Vitamin E0.5 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline119 mg

Caffeine11 mg

Water30 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 400. The excerpt below is the record exactly as published.

Chocolate Cake. Use six eggs, a cupful of sugar, a quarter of a pound of Baker's chocolate, the grated rind and the juice of half a lemon, a table-spoonful of flour, a quarter of a teaspoonful each of cinnamon, clove, and baking-powder, and about two table-spoonfuls of currant jelly

Cook this with the app: pantry check, scaling, and the assistant.