dessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Mocha Cake
From San Rafael cook book, 1906, 1906
Serves 10
The cake is better to stand several hours before using.
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
353Calories
5 gProtein
39 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein5.5 g
Carbohydrates39 g
Fiber0 g
Sugars27 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol141 mg
Sodium93 mg
Potassium102 mg
Calcium72 mg
Iron1.2 mg
Magnesium9.6 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate32 mcg
Choline74 mg
Caffeine0 mg
Water49 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 75. The excerpt below is the record exactly as published.
MOCHA CAKE— Mrs. R. H. Renebome. 1 coffee cup granulated sugar beaten light with yolks of 5 eggs, 1% tablespoons coffee extract (Crosse & Blackwell), 1 teaspoon vanilla, 1 cup flour, 1 teaspoonful baking powder. Add the well beaten whites of 5 eggs, and bake in two sheets. Filling — Whip 1 pint cream stiff, add % cup powdered sugar
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