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Mocha Cake
From A calendar of dinners, with 615 recipes, 1913
Serves 12
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
561Calories
8 gProtein
87 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein8.1 g
Carbohydrates87 g
Fiber0.2 g
Sugars36 g
Total Fat22 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium170 mg
Potassium180 mg
Calcium66 mg
Iron4.9 mg
Magnesium26 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C17 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate105 mcg
Choline26 mg
Caffeine7.9 mg
Water47 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 119. The excerpt below is the record exactly as published.
Mocha Cake Coffee *Mocha Cake—Sift 6 cups flour with 1 teaspoon baking powder into a basin, add 1 teaspoon each of pow- dered cinnamon, nutmeg, and cloves, 1 cup brown sugar, % teaspoonful salt, and 1 cup Crisco; rub well to- gether, add 1% a cup golden syrup, cup strong cold coffee, 2 well beaten eggs, 1 cup currants
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