Mocha Cake for Kaffee Klatsch
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
2830Calories
32 gProtein
529 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories2830 kcal
Protein32 g
Carbohydrates529 g
Fiber0 g
Sugars414 g
Total Fat73 g
Saturated Fat39 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol912 mg
Sodium530 mg
Potassium605 mg
Calcium613 mg
Iron9.7 mg
Magnesium65 mg
Phosphorus707 mg
Zinc3.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A699 mcg
Vitamin E3.3 mg
Vitamin K4.9 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate307 mcg
Choline597 mg
Caffeine5.9 mg
Water207 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 83. The excerpt below is the record exactly as published.
cups of sifted flour and stir into the mixture alternately with enough milk to make a thick batter ; beat hard, turn it into a greased pan and bake in a hot oven. Cover with thin icing. 556. MOCHA CAKE FOR KAFFEE KLATSCH Cream a cup of sugar with the yolks of four eggs very light ; add a teaspoon of baking powder mixed with a cup CAKES, LARGE AND SMALL of sifted flour ; then a tablespoon of essence of coffee ; fold in the whites of the eggs, beaten stiff, and bake in a moder- ate oven in two large tins. When cold, place on a platter and spread a cup of sweetened whipped cream between. Cover with a frosting made of the white of an egg, beaten stiff, with one and a half cups of powdered sugar and two tablespoons of coffee essence
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.