vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Chocolate Cake
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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
735Calories
19 gProtein
142 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein19 g
Carbohydrates142 g
Fiber0 g
Sugars106 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol322 mg
Sodium472 mg
Potassium330 mg
Calcium355 mg
Iron4.3 mg
Magnesium35 mg
Phosphorus380 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A166 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.2 mg
Folate110 mcg
Choline263 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 108. The excerpt below is the record exactly as published.
CEEAM CHOCOLATE CAKE. Three eggs beaten light, one cupful of sugar, one of flour, four tablespoonfuls of milk, two teaspoonfuls of Equity baking- powder. Bake the cake in a deep jelly-pan, let it cool, then cut through the center, and put in the custard cold. Custard for the cake; one cupful of milk, two eggs, one-half cup of sugar, three teaspoonfuls of flour, one of cornstarch; flavor as you like. Frost the top and sides with chocolate icing. RIBBON CAKE. One-half cup of butter, three eggs, one and one-fourth cup- fuls of sugar, one-half cup of milk, two and one-half cupfuls of flour, two teaspoonfuls of Equity baking-powder
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