vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Drop Cakes
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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
123Calories
2 gProtein
25 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein2.3 g
Carbohydrates25 g
Fiber0.2 g
Sugars24 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium31 mg
Potassium45 mg
Calcium11 mg
Iron0.5 mg
Magnesium8.2 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8 mcg
Choline49 mg
Caffeine0.6 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 330. The excerpt below is the record exactly as published.
Chocolate Drop Cakes. — Butter a baking-tin. Whisk the whites of two eggs to a stiff snow, then mix with them 4oz. of caster sugar and 2oz. of grated Chocolate
Cook this with the app: pantry check, scaling, and the assistant.