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Chocolate Loaf Cake
From The home cook book, 1905
Serves 5
Presented as published in 1905. 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
783Calories
13 gProtein
172 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein13 g
Carbohydrates172 g
Fiber1.6 g
Sugars114 g
Total Fat24 g
Saturated Fat2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol96 mg
Sodium278 mg
Potassium351 mg
Calcium224 mg
Iron5.2 mg
Magnesium67 mg
Phosphorus282 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate106 mcg
Choline43 mg
Caffeine3.6 mg
Water108 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 167. The excerpt below is the record exactly as published.
CHOCOLATE LOAF CAKE Blend half a cup of butter with one cup of sugar. Add one whole egg and the white of another, one cup of milk, two and a half cups of flour, two teaspoons of baking powder, and one teaspoon of vanilla. For the other part of the cake boil together in a double-boiler one cup of grated chocolate, half a cup of milk, one cup of sugar, and the yolk of the egg of which you have just used the white
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