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Chocolate Cake

From Superior cook book, 1905

Serves 10

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

254Calories
7 gProtein
40 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein6.8 g
Carbohydrates40 g
Fiber0 g
Sugars20 g
Total Fat8.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.1 mg
Sodium71 mg
Potassium35 mg
Calcium71 mg
Iron1.5 mg
Magnesium7.2 mg
Phosphorus115 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline0 mg
Caffeine0 mg
Water16 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 102. The excerpt below is the record exactly as published.

Chocolate Cake. One and one-half cii|)s sugar, Vo ciij) of butler, o (?ggs, 1,0 cup of chocolate, i/o cup of raw grated potato. -^ cu]) milk, 2 teaspoons cinnamon. 2 teaspoons of baking jiowder, 2 teas])oons of vanilla. 2 cup-; of Dousman's Best Patent flour. Bake in 0 lavers in a -Jewel Kanae. Mrs. W. F. Noye. 13(. SUPKKIOK COOK BOOK Chocolate Nougate Cake. t'lvaiu 1 e-ii}) of siii^ar and lialf a cu]) of luittcr to^uotlicr. l?ea-t in 2 eggs, a tea- spoon of vanilla, half a cake of swcel cliocnjatc. 1 cuj) raisins and 1 cu]) of chopped nuts. Lastly add V. teaspoon soihi dissoUcd in i ^, cup of sonr cream or milk and 2 cups of Dousiuan's I'x'st I'aictit tloiii-. l>ake in slow oven 40 minutes in a Jewel Eauge. Mrs. Otto Egek. Chocolate Loaf Cake. One cujt sugar. [■_. cu|» huliei'. J cu]) milk. .'! cu])s Doiisman's Best Patent flour. 3 teaspoons baking ]Hi\\(hM'. 4 eggs, 7;. cup grated chocolate put in dry. Bake in a Jewel Eange. Mrs. D. D. Eandall. Chocolate Loaf Cake. One-half cupful each of huttcr and niilk. 1\^ cupfuls of sugar. 4 eggs. 2 level teaspoons of hak'ing |)()\\(lei'. l-'>4 cupfuls of Dousman's Echo pastry flour. 4 ozs. of chocolate dissolved in ■'> tal)l(\^j)oons of hot water, 1 cupful fruits and nuts. Bake in a Jewel Eange. Mrs. O'Co^tistor, Xegaunee. Chocolate Puffs. Beat to a stilf froth the whites of 'i eggs, stirring into them very gradually 2 t(^acu])S of ])OAvdered sugar and 2 tahlespoons of cornstarch into Avhich you have grated 2 ozs. of chocolate. Dro]) with a dessertspoon 1 inch apart on buttered tins. Bake 1.") minutes in a Avarm oxen in a Jewel Eange. Miss Border. 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
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