Chocolate Cake No. 2

Name: Chocolate Cake No. 2
Ingredients: Two cups sugar; one-half cup butter; one cup milk; three of flour; two teaspoonfuls cream tartar in the flour; one of soda in milk; one and a fourth pounds of sugar; three-fourths cup water; whites of two eggs; one-fourth pound grated chocolate

From The Elm City cook book, 1896

Presented as published in 1896. 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

5629Calories

58 gProtein

1349 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories5629 kcal

Protein58 g

Carbohydrates1349 g

Fiber3 g

Sugars1035 g

Total Fat105 g

Saturated Fat5.1 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol281 mg

Sodium213 mg

Potassium2783 mg

Calcium418 mg

Iron24 mg

Magnesium210 mg

Phosphorus820 mg

Zinc4.8 mg

Copper1.3 mg

Manganese3.3 mg

Vitamin D2.3 mcg

Vitamin C0.2 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)26 mg

Folate604 mcg

Choline45 mg

Caffeine6.8 mg

Water535 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 10. The excerpt below is the record exactly as published.

CHOCOLATE CAKE No. 2. Two cups sugar, one-half cup butter, one cup milk, three of flour, two teaspoonfuls cream tartar in the flour, one of soda in milk. Filling for the cake:—One and a fourth pounds of sugar, three- fourths cup water, boil until it ropes, and only stir until it is dissolved. Pour up, and stir until milky. Whites of two eggs beaten stiff stirred in that. One-fourth pound grated chocolate

Cook this with the app: pantry check, scaling, and the assistant.