vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cake
From The Toronto Cook Book, 1915
Serves 1
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
636Calories
11 gProtein
119 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein11 g
Carbohydrates119 g
Fiber0.4 g
Sugars117 g
Total Fat11 g
Saturated Fat5 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol201 mg
Sodium151 mg
Potassium453 mg
Calcium274 mg
Iron2.2 mg
Magnesium41 mg
Phosphorus240 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline171 mg
Caffeine2.7 mg
Water154 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 62. The excerpt below is the record exactly as published.
Chocolate Cake Two cups sugar, one and a half cups butter, two cups flour, three eggs, one teaspoon baking soda, one cup sour milk, half cup grated chocolate, dissolved in one spoon of boiling water. Mix sugar and butter, add chocolate, then eggs well beaten, lastly milk, soda and flour. Bake forty minutes. Chocolate Cake Quarter cake chocolate, one yolk of egg, half cup milk, half brown sugar; boil all together, then add three teaspoons vanilla
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