Chocolate Cake
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Frosting: Melt chocolate over water, then add warm water. Let cool and add powdered sugar.
Presented as published in 1909. 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
3181Calories
54 gProtein
704 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories3181 kcal
Protein54 g
Carbohydrates704 g
Fiber0 g
Sugars413 g
Total Fat46 g
Saturated Fat7.8 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol459 mg
Sodium123 mg
Potassium927 mg
Calcium423 mg
Iron22 mg
Magnesium133 mg
Phosphorus790 mg
Zinc4.6 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A208 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)26 mg
Folate652 mcg
Choline322 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 26. The excerpt below is the record exactly as published.
CHOCOLATE CAKE. MRS."G.-D. (KBY SER: One-half cake chocolate, put into a pan, on the stove, until dissolved, then add the yolks of two eggs. When cold, add two cups of granulated sugar, one cup milk, two tablespoons of butter, three cups flour and one and a half teaspoons of soda. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.