vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Chocolate Sponge

Name: Chocolate Sponge
Yield: 2 servings
Ingredients: Dissolve 0.33 lb. grated chocolate in 1 cup milk; 1 cup milk; Beat yolks of 6 eggs with 1 cup sugar; Dissolve on range one-third box of gelatine in a little cold water; Beat the 6 whites stiff

From The Portland Woman's Exchange Cook Book, 1913

Serves 2

Presented as published in 1913. 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

725Calories

47 gProtein

57 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories725 kcal

Protein47 g

Carbohydrates57 g

Fiber1.9 g

Sugars44 g

Total Fat33 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1131 mg

Sodium534 mg

Potassium765 mg

Calcium331 mg

Iron6.9 mg

Magnesium100 mg

Phosphorus815 mg

Zinc4.9 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D7.2 mcg

Vitamin C0.1 mg

Vitamin A519 mcg

Vitamin E3.2 mg

Vitamin K1.3 mcg

Vitamin B60.6 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.6 mg

Folate144 mcg

Choline906 mg

Caffeine4.5 mg

Water360 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 56. The excerpt below is the record exactly as published.

Chocolate Sponge. Dissolve J/^ lb. grated chocolate in 1 cup milk; stir over hot fire until smooth and thick. Beat yolks of 6 eggs with 1 cup sugar until spongy, then add chocolate. Dissolve on range one-third box of gelatine in a little cold water. Beat the 6 whites stiff

Cook this with the app: pantry check, scaling, and the assistant.