Filling for Devil's Food Cake
From Aunt Caroline's Dixieland recipes, 1922
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
1616Calories
3 gProtein
402 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1616 kcal
Protein2.7 g
Carbohydrates402 g
Fiber0 g
Sugars402 g
Total Fat17 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol215 mg
Sodium14 mg
Potassium36 mg
Calcium28 mg
Iron0.7 mg
Magnesium2.8 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 6. The excerpt below is the record exactly as published.
FILLING (For Devil's Food Cake) Two cups of white sugar, One cup of sweet milk. Half cake of chocolate. Yolk of one egg, Butter size of an egg, One teaspoonful of Vanilla
Cook this with the app: pantry check, scaling, and the assistant.