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Devil's Food
From The art of German cooking and baking, 1922
Serves 8
Presented as published in 1922. 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
465Calories
7 gProtein
104 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein6.8 g
Carbohydrates104 g
Fiber1 g
Sugars73 g
Total Fat14 g
Saturated Fat1.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol82 mg
Sodium74 mg
Potassium265 mg
Calcium103 mg
Iron3.2 mg
Magnesium43 mg
Phosphorus143 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate57 mcg
Choline44 mg
Caffeine2.3 mg
Water54 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 140. The excerpt below is the record exactly as published.
DEVIL'S FOOD. For the First Half. % cup of butter 1 egg % cup of milk 2 yolks of eggs 1 cup of brown sugar 1 tsp. of soda 2 cups of flour For the Second Half. 1 cup of brown sugar % cup of milk 1 cup of grated bitter chocolate
Cook this with the app: pantry check, scaling, and the assistant.