vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Devil's Flood Cake with Marshmallow Filling
From San Rafael cook book, 1906, 1906
Serves 10
Marshmallow Filling: Boil 2 cups white sugar and 0.5 cup water until it hairs from the fork, pour into beaten egg whites.
Presented as published in 1906. 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
418Calories
7 gProtein
77 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein7.3 g
Carbohydrates77 g
Fiber0.9 g
Sugars50 g
Total Fat18 g
Saturated Fat2.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol29 mg
Sodium26 mg
Potassium212 mg
Calcium81 mg
Iron3.1 mg
Magnesium34 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A8.1 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate51 mcg
Choline5.3 mg
Caffeine5.6 mg
Water35 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 72. The excerpt below is the record exactly as published.
DEVIL'S FLOOD CAKE, WITH MARSHMALLOW FILLING— Mrs. A. A. Smith. 1st part — 1 cup brown sugar, 1/2 cup butter, yolks of 3 eggs, % cup of milk. 2nd part — 1 cup brown sugar, 1 cup chocolate, % cup milk. Place on stove to melt (do not boil), when cooi add to first part. Mix with 2% cups flour and 1 teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.