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Mocha Cake
From Kirmess cook book, 1907
Serves 10
Icing made with egg whites and confectioner's sugar.
Presented as published in 1907. 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
284Calories
6 gProtein
35 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein6.3 g
Carbohydrates35 g
Fiber0 g
Sugars25 g
Total Fat12 g
Saturated Fat5.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol154 mg
Sodium103 mg
Potassium96 mg
Calcium63 mg
Iron1.4 mg
Magnesium9.8 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A56 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate37 mcg
Choline103 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 181. The excerpt below is the record exactly as published.
MOCHA CAKE. Mrs. E. B. Kiersted. Five eggs, whites beaten separately, one cup sugar beaten with yolks, one tablespoon of warm water and a little salt, one and a half tablespoons coffee extract, one scant cup of flour, one teaspoon baking powder. Beat well and mix in the whites of the eggs. Sift the flour and baking powder six times. Filling for Mocha cake. One-half pint cream, beaten stiff, three table- spoons confectioner's sugar, two tablespoons extract of coffee. For top icing. Whites of two eggs
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