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Chocolate Cake
From The century cook book, 1894
Serves 10
Presented as published in 1894. 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
394Calories
9 gProtein
70 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein9 g
Carbohydrates70 g
Fiber1.1 g
Sugars41 g
Total Fat18 g
Saturated Fat2.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol28 mg
Sodium154 mg
Potassium141 mg
Calcium123 mg
Iron3.2 mg
Magnesium34 mg
Phosphorus119 mg
Zinc1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A7.8 mcg
Vitamin E0.9 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate57 mcg
Choline7.3 mg
Caffeine5.2 mg
Water43 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 73. The excerpt below is the record exactly as published.
Chocolate Cake. Shave off one-half cupful of Baker's chocolate, put in a stirring bowl, and set the bowl in boiling water until the chocolate is dissolved. While it is dissolv- ing add one-half cupful of milk; when dissolved set in a cool place. When cold, add two cupfuls of sugar, one-half cupful of butter, one-half cupful of milk, the well-beaten yolks of three eggs and the whites of two. When these are well mixed, stir in two and three-fourths cupfuls of flour, and three teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.