Chocolate Cake No. 1
From À la mode cookery, 1902
Cut into three-cornered pieces for tea.
Presented as published in 1902. 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
1647Calories
41 gProtein
308 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1647 kcal
Protein41 g
Carbohydrates308 g
Fiber2.9 g
Sugars284 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium510 mg
Potassium683 mg
Calcium188 mg
Iron8.2 mg
Magnesium112 mg
Phosphorus749 mg
Zinc4.8 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D6 mcg
Vitamin C0.2 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K1.5 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.1 mg
Folate156 mcg
Choline883 mg
Caffeine6.8 mg
Water265 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 74. The excerpt below is the record exactly as published.
half a pound of castor sugar and mix it with four ounces of grated chocolate and a table-spoon- ful of flour. Beat separately the whites and yolks of six eggs and beat the sugar and chocolate mixture into the whites ; add to the yolks the juice of one lemon, with the grated rind. Stir next the white and yolk mixture together. Bake in two square pans an inch and a half deep. When baked, spread some preserve on the top of one cake and place the other on the top of it and ice with white-icing flavoured with lemon, and ornament with sugar violets and silver balls. This cake is often cut into three-cornered pieces for afternoon tea. 200 COOKERY A LA MODE Chocolate Cake. No.
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