vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Jelly Cake
From The New century cook book, 1899
Serves 3
Presented as published in 1899. 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
690Calories
18 gProtein
136 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein18 g
Carbohydrates136 g
Fiber0 g
Sugars71 g
Total Fat12 g
Saturated Fat3.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol206 mg
Sodium338 mg
Potassium309 mg
Calcium363 mg
Iron5.9 mg
Magnesium40 mg
Phosphorus566 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A106 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.8 mg
Folate157 mcg
Choline161 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 75. The excerpt below is the record exactly as published.
Chocolate Jelly Cake. Two cups flour, two heaping teaspoonfuls Horsford's bak- ing powder, one tablespoonful butter, one cup sugar, one white and two yolks of eggs, one cup milk, one teaspoonful vanilla. Sift flour and baking powder together thoroughly, beat together butter, sugar and yolks of eggs, then add milk, flour and flavor- ing. Beat hard and lastly stir in whites of eggs
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