vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Drop Cakes
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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
255Calories
6 gProtein
51 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein5.9 g
Carbohydrates51 g
Fiber0.2 g
Sugars38 g
Total Fat3.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium55 mg
Potassium87 mg
Calcium23 mg
Iron1.6 mg
Magnesium14 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate39 mcg
Choline98 mg
Caffeine0.6 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 117. The excerpt below is the record exactly as published.
CHOCOLATE DROP CAKES Whites of 4 eggs 1 cup sugar 2 ounces grated chocolate 3 ounces flour
Cook this with the app: pantry check, scaling, and the assistant.