Chocolate Nut Cake

Name: Chocolate Nut Cake
Ingredients: 2 tablespoons milk; 5 tablespoons melted chocolate; 3 eggs; 114 cups sugar; 134, cups flour; 2 teaspoons baking powder; 14 cup butter; 14 cup water

From The Carbon County cook book, 1926

Recipe by MRS. A. W. BIRCH.

Presented as published in 1926. 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

2167Calories

43 gProtein

437 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories2167 kcal

Protein43 g

Carbohydrates437 g

Fiber3.4 g

Sugars284 g

Total Fat80 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol688 mg

Sodium1185 mg

Potassium734 mg

Calcium709 mg

Iron16 mg

Magnesium142 mg

Phosphorus811 mg

Zinc4.4 mg

Copper0.8 mg

Manganese1.9 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A250 mcg

Vitamin E1.7 mg

Vitamin K3.6 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)13 mg

Folate379 mcg

Choline459 mg

Caffeine35 mg

Water229 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 12. The excerpt below is the record exactly as published.

Chocolate Nut Cake. 2 tablespoons milk, 5 tablespoons melted chocolate, 3 eggs, 114 cups sugar, 134, cups flour, 2 teaspoons bak- ing powder, 14 cup butter, 14 cup water, 1 teaspoon vanilla. Filling —2 cups sugar, two thirds cup boiling water. Boil, do not stir. When it threads, pour over the beaten whites of 2 eggs and 1 cup chopped nuts. MRS. A. W. BIRCH. . Nut Jelly Tarts. 2 eggs, two-thirds cup sugar, scant cup milk, 14 cup butter, 2 cups flour, pinch of salt, 2 teaspoons baking pow- der, Cream the butter and sugar together, add beaten eggs and then add the flour sifted with the baking powder alternatedy with the milk. Bake in gem pans. When cold, remove center with a spoon, fill with jelly, cover with whipped cream and sprinkle with eee nuts. This makes a i Bood: dessert for picnics. MRS. RICHARD LLOYD. 20 CARBON COUNTY COOK BOOK Nut Loaf. 1 cup sugar, 14 cup butter, 2 eggs, 1 cup milk, 114 cups walnuts, 3 cups flour, 2 teaspoons baking powder

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