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Chocolate Custard Layer Cake a la Irene
From The Swedish, French, American cook book, 1918
Serves 1
Filling recipe included.
Presented as published in 1918. 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
492Calories
22 gProtein
59 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories492 kcal
Protein22 g
Carbohydrates59 g
Fiber0 g
Sugars33 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium564 mg
Potassium251 mg
Calcium417 mg
Iron4.9 mg
Magnesium28 mg
Phosphorus771 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate121 mcg
Choline441 mg
Caffeine0 mg
Alcohol4.6 g
Water127 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 581. The excerpt below is the record exactly as published.
Chocolate Custard Layer Cake a la Irene Gateau au Flan au Chocolat en couches, a la Irene Three eggs, four tablespoons powdered sugar, four tablespoons flour, one tablespoon brandy, one small teaspoon Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.