Chocolate Sponge
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Miss M. S. Owen.
Presented as published in 1907. 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
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 58. The excerpt below is the record exactly as published.
Chocolate Sponge. Cut 30ZS. of chocolate in small pieces, put it in a saucepan with 2 tablespoonfuls of water and let it melt; add a few drops of vanilla, let it get nearly cool, beat the whites of 3 eggs to a very stiff froth, and stir slightly into the chocolate. Heap the mixture in a dish, cut half a tin of pineapple
Cook this with the app: pantry check, scaling, and the assistant.