Chocolate Cake No. 2
From À la mode cookery, 1902
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
2418Calories
56 gProtein
484 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories2418 kcal
Protein56 g
Carbohydrates484 g
Fiber2.9 g
Sugars269 g
Total Fat54 g
Saturated Fat11 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol831 mg
Sodium579 mg
Potassium1948 mg
Calcium600 mg
Iron20 mg
Magnesium185 mg
Phosphorus1047 mg
Zinc5.8 mg
Copper1.1 mg
Manganese2.4 mg
Vitamin D6.2 mcg
Vitamin C0.2 mg
Vitamin A368 mcg
Vitamin E2.1 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)2.1 mg
Niacin (B3)18 mg
Folate500 mcg
Choline618 mg
Caffeine6.7 mg
Water373 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.
Chocolate Cake. No. 2 Take a cupful of sugar and two eggs, and beat them up together till very light ; add two table- spoonfuls of butter melted, then sift in two cupfuls of flour, one tea-spoonful of cream of tartar, and add half a tea-spoonful of baking powder dissolved in a little milk. Bake in two layers. When baked, put the follow- ing cream between each layer : — Heat a large cup of milk, and when boiling stir in the beaten yolks of two eggs, one teacupful of fine sugar, and six table-spoonfuls of grated chocolate
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