Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Devil's Food Cake
From Lessons in cooking through preparation of meals, 1912
Serves 6
If baked in a loaf, it will require about 1 hour in a moderate oven.
Presented as published in 1912. 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
446Calories
12 gProtein
81 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein12 g
Carbohydrates81 g
Fiber0.9 g
Sugars41 g
Total Fat16 g
Saturated Fat3.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol151 mg
Sodium381 mg
Potassium239 mg
Calcium262 mg
Iron4.6 mg
Magnesium39 mg
Phosphorus249 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate94 mcg
Choline105 mg
Caffeine4.7 mg
Water73 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 78. The excerpt below is the record exactly as published.
Devil's Food Cake Cream ^4 c butter with i c sugar ; separate the yolks and whites of 4 eggs, putting the yolks in a mixing bowl and DECEMBER MENUS 139 the whites in a shallow dish where they can be beaten with the eggwhip. To the beaten yolks add i c sugar and mix until light and c-eamy, then combine with the butter and sugar mixture. Add i c milk alternately with 23/3 c flour sifted with ^ t cinnamon, ind 4 t baking-powder ; then add I t vanilla, ^ c chocolat' lelted over hot water, and lastly the whites of the egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.