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Chocolate Cake
From The bride's cook book, 1915
Serves 3
In place of the rice and barley flour, 1.5 cups of buckwheat and 0.5 cup of ground rolled oats may be used.
Presented as published in 1915. 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
826Calories
18 gProtein
159 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein18 g
Carbohydrates159 g
Fiber10 g
Sugars55 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol192 mg
Sodium1825 mg
Potassium509 mg
Calcium645 mg
Iron5.5 mg
Magnesium108 mg
Phosphorus575 mg
Zinc3.3 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A93 mcg
Vitamin E0.7 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate34 mcg
Choline154 mg
Caffeine7.2 mg
Water89 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 27. The excerpt below is the record exactly as published.
CHOCOLATE CAKE 1/2 Cup Fat 2-3 Cup Sugar 1 Cup Syrup ^- 3 Eggs 1 % Cup Milk 1 Teaspoon Salt I'/s Cups Rice Flour \Vz Cups Barley Flour 6 Teaspoons Baking Powder 1 Teaspoon Cinnamon 1 Teaspoon Vanilla 2 Squares Chocolate
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