Chocolate Cake
From Southern Recipes, 1913
For icing: 4 cups of granulated sugar, 2 cups of water, whites of 4 eggs, 1 teaspoon of cream of tartar.
Presented as published in 1913. 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
5190Calories
89 gProtein
1134 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories5190 kcal
Protein89 g
Carbohydrates1134 g
Fiber12 g
Sugars766 g
Total Fat172 g
Saturated Fat14 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol1330 mg
Sodium926 mg
Potassium2901 mg
Calcium978 mg
Iron39 mg
Magnesium497 mg
Phosphorus1719 mg
Zinc10 mg
Copper3.3 mg
Manganese5 mg
Vitamin D6.8 mcg
Vitamin C0.9 mg
Vitamin A458 mcg
Vitamin E2.8 mg
Vitamin K3 mcg
Vitamin B61 mg
Vitamin B123.2 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)3.3 mg
Niacin (B3)28 mg
Folate734 mcg
Choline786 mg
Caffeine27 mg
Water563 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 11. The excerpt below is the record exactly as published.
CHOCOLATE CAKE One and a half cups of brown sugar, three cups of flour, three eggs, three-quarters of a cup of butter, same quantity of sweet milk, one and a half small teaspoons of soda. Make thesis into a batter, then add the fol- lowing when cool: one and a half cups of grated chocolate dissolved in three-quarters of a cup of milk, one cup of brown sugar, yolks of two eggs, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.