Frenchdessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Genoise
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
416Calories
1 gProtein
100 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein1 g
Carbohydrates100 g
Fiber0.7 g
Sugars91 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium62 mg
Potassium60 mg
Calcium8 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.6 mcg
Choline0.8 mg
Caffeine1.1 mg
Water51 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 115. The excerpt below is the record exactly as published.
Chocolate Genoise—Ingredients—Icing, % 1b. white sugar, 2 oz. of grated chocolate, and about a gill of water. Genoise pastry as above, apricot jam
Cook this with the app: pantry check, scaling, and the assistant.