dairy-freenut-freesoy-freefish-freeshellfish-free
Potato Chocolate Cake
From The bride's cook book, 1915
Serves 2
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
1036Calories
13 gProtein
187 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1036 kcal
Protein13 g
Carbohydrates187 g
Fiber12 g
Sugars118 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.9 g
Omega-30.2 g
Cholesterol121 mg
Sodium1403 mg
Potassium761 mg
Calcium667 mg
Iron6.4 mg
Magnesium124 mg
Phosphorus514 mg
Zinc3.6 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A102 mcg
Vitamin E0.6 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate23 mcg
Choline99 mg
Caffeine10 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 31. The excerpt below is the record exactly as published.
POTATO CHOCOLATE CAKE 1 Cup Barley Flour 1 Cup Mashed Potatoes 1 Egg [ 4 Teaspoons Baking Powder 1/2 Cup Brown Sugar '/2 Cup White Corn Syrup 2 Tablespoons Oil or Melted Fat 14 to '/2 Cup Water or more 1 Square Unsweetened Chocolate 1/2 Teaspoon Vanilla or Cinnamon
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