vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Mocha Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
628Calories
16 gProtein
125 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein16 g
Carbohydrates125 g
Fiber0 g
Sugars76 g
Total Fat8.3 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium345 mg
Potassium195 mg
Calcium186 mg
Iron5.1 mg
Magnesium27 mg
Phosphorus265 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate136 mcg
Choline221 mg
Caffeine3 mg
Water100 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 75. The excerpt below is the record exactly as published.
Mocha Cake. 3 eggs. 1 cup and 1 tablespoon flour. 1 teaspoon baking powder. 4 tablespoons water. 1 tablespoon Turkish essence of coffee. y^ cup sugar
Cook this with the app: pantry check, scaling, and the assistant.