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Chocolate Vienna Cakes
From Boston Cooking-School cook book, 1896
Serves 10
Presented as published in 1896. 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
436Calories
10 gProtein
71 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein10 g
Carbohydrates71 g
Fiber2 g
Sugars46 g
Total Fat22 g
Saturated Fat3.2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol25 mg
Sodium155 mg
Potassium136 mg
Calcium100 mg
Iron3.1 mg
Magnesium40 mg
Phosphorus98 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline7.8 mg
Caffeine8 mg
Water48 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 294. The excerpt below is the record exactly as published.
CHOCOLATE VIENNA CAKES 34 cup butter 1% cups flour 1% cup sugar 3 teaspoons baking powder 5 egg yolks 5 egg whites 4 squares unsweetened chocolate Apricot or Orange Marmalade
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