vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate-cakes
From The economical cook book, 1905
Serves 3
Presented as published in 1905. 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
886Calories
21 gProtein
200 gCarbs
3 gFat
Full nutrition (31 nutrients)
Calories886 kcal
Protein21 g
Carbohydrates200 g
Fiber0.3 g
Sugars153 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium3.6 mg
Potassium103 mg
Calcium15 mg
Iron3.6 mg
Magnesium22 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate91 mcg
Caffeine1.8 mg
Water121 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 117. The excerpt below is the record exactly as published.
Chocolate-cakes. The whites of eight eggs, half a cake of chocolate grated, one pound of sugar, six ounces of flour
Cook this with the app: pantry check, scaling, and the assistant.