vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Cake
From Royal Victoria cook book, 1900
Serves 12
Miss McCartny
Presented as published in 1900. 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
653Calories
17 gProtein
134 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein17 g
Carbohydrates134 g
Fiber0.7 g
Sugars27 g
Total Fat13 g
Saturated Fat1.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol69 mg
Sodium151 mg
Potassium290 mg
Calcium139 mg
Iron8.9 mg
Magnesium56 mg
Phosphorus225 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate225 mcg
Choline41 mg
Caffeine3.3 mg
Water34 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 55. The excerpt below is the record exactly as published.
CHOCOLATE CAKE.—One and a half cups brown sugar, $ cup butter, 2 bars unsweetened chocolate, $ cup milk, 3 eggs, 3 teaspoons of baking powder, 13 large cups flour
Cook this with the app: pantry check, scaling, and the assistant.