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Chocolate Cream Cake
From The Times cook book, no. 2, 1905
Serves 4
Steam chocolate and add to icing.
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
877Calories
16 gProtein
198 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories877 kcal
Protein16 g
Carbohydrates198 g
Fiber0.4 g
Sugars103 g
Total Fat25 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol70 mg
Sodium267 mg
Potassium208 mg
Calcium226 mg
Iron4.9 mg
Magnesium31 mg
Phosphorus205 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0.6 mg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.3 mg
Folate126 mcg
Choline11 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 77. The excerpt below is the record exactly as published.
CHOCOLATE CREAM CAKE. Mrs. Julia Sheldon Holmes, 122 North Johnston street, Los Angeles — Whites of four eggs, one large cup of milk, one-half cup butter, two cups sugar, two and one-half cups sifted flour, two heaping teaspoons baking powder. A cup of cornstarch can be used in place of one cup of flour. Flavor with lemon
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