dessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Mocha Torte
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
529Calories
9 gProtein
103 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein9.1 g
Carbohydrates103 g
Fiber0.8 g
Sugars65 g
Total Fat9.4 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol367 mg
Sodium254 mg
Potassium89 mg
Calcium181 mg
Iron4.5 mg
Magnesium9.6 mg
Phosphorus219 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate132 mcg
Choline284 mg
Caffeine3 mg
Water31 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 239. The excerpt below is the record exactly as published.
MOCHA TORTE 4 egg yolks 34 cup cake flour 1 cup powdered sugar _ 1 teaspoon baking powder 1 tablespoon strong coffee 4 egg whites, beaten stiff
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