vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Layer Cake
From The Blue grass cook book, 1904
Serves 10
Presented as published in 1904. 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
413Calories
9 gProtein
92 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein8.7 g
Carbohydrates92 g
Fiber0.2 g
Sugars43 g
Total Fat4.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol9.5 mg
Sodium14 mg
Potassium155 mg
Calcium50 mg
Iron4.1 mg
Magnesium25 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline1.6 mg
Caffeine1 mg
Water20 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 62. The excerpt below is the record exactly as published.
CHOCOLATE LAYER CAKE Whites of 3 eggs, 1 cup of cream or rich milk, S cups flour, sifted with 2 teaspoons baking- powder, 2 large tablespoons butter. Cream the butter and sugar ; then add flour and cream. Add the eggs last, and flavor with a little 249 THE BLUE GRASS COOK BOOK vanilla. Bake in jelly-pans, and when nearly cool put a filling between them and on top. Filling ; 2 cups brown sugar, ^ cake Baker's chocolate. Cover with milk and add a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.