Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Layer Cake
From The Hotel St. Francis cook book, 1919
Serves 10
Presented as published in 1919. 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
30Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein0.3 g
Carbohydrates4.5 g
Fiber0.2 g
Sugars2.8 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium13 mg
Calcium8.7 mg
Iron0.3 mg
Magnesium2.7 mg
Phosphorus6.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline1.5 mg
Caffeine0.5 mg
Water1.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 43. The excerpt below is the record exactly as published.
Chocolate layer cake. Use three or four layers, filling between with chocolate cream. Glace with chocolate frosting, and decorate the top with glace fruits
Cook this with the app: pantry check, scaling, and the assistant.