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Chocolate Layer Cake

From Harper's cook book encyclopædia, 1902

Serves 12

Serve hot with a chocolate sauce made from sugar, water, melted chocolate, vanilla, and cream.

Presented as published in 1902. 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

446Calories
9 gProtein
89 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein8.8 g
Carbohydrates89 g
Fiber0.7 g
Sugars56 g
Total Fat14 g
Saturated Fat2.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol117 mg
Sodium126 mg
Potassium177 mg
Calcium97 mg
Iron3.7 mg
Magnesium31 mg
Phosphorus153 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A47 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate79 mcg
Choline77 mg
Caffeine4.1 mg
Water43 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 55. The excerpt below is the record exactly as published.

Chocolate Layer Cake When your paste is ready and going to the oven, then mingle them to- gether. Your paste must be made of milk and butter, as stiff as for other paste. They must be pricked. Another way : — Take three eggs and beat very well, and as you beat them put as much fine flour as will make them stiff ; then put in three or four eggs more, and beat them all together ; then take one quart of cream and put into it % lb. of sweet butter, and set it over the fire, and when it begins to boil put it to your eggs and flour. Stir it very well, and let it boil till it be thick ; then season it with salt, cinnamon, sugar, and currants, and bake it in patty-pans. Cheese Cakes, Lemon (that will keep for several weeks). — To *4 lb. of butter put i lb. of white sugar, six eggs (leaving out two whites), the rinds of three lemons, grated, and the juice of three ; put them all into a pan and let them simmer over the fire until the sugar is dissolved and it begins to thicken like honey. When cold, put it into sweetmeat-pots for use. When made into cheese cakes — that is, warmed and put into pastry freshly made — add grated sweet biscuits. Chocolate Cake. — Six eggs, half- cupful of butter, three cupfuls of sugar, one cupful of milk, four cup- fuls of flour, two teaspoonfuls of baking-powder, 4 ozs. of chocolate, melted
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