vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Jelly Cake
From The national course in home economics, 1917
Serves 8
This recipe is attributed to Maria Parloa.
Presented as published in 1917. 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
183Calories
3 gProtein
40 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein2.7 g
Carbohydrates40 g
Fiber0.3 g
Sugars26 g
Total Fat2 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol24 mg
Sodium70 mg
Potassium54 mg
Calcium42 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate29 mcg
Choline19 mg
Caffeine1.5 mg
Water8.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 186. The excerpt below is the record exactly as published.
one tablespoonful of lemon juice, one teaspoonful of baking-powder, one ounce of chocolate, half a tumbler of any kind of jelly, and chocolate icing. Separate the eggs, and beat the yolks and sugar together until light. Beat the whites until light, and then beat them with yolks and sugar and grated chocolate. Next beat in the lemon juice and water, and finally the flour in which the baking-powder should be mixed
Cook this with the app: pantry check, scaling, and the assistant.