Chocolate Sponge
From Luncheons, 1902
Presented as published in 1902. 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
779Calories
41 gProtein
74 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein41 g
Carbohydrates74 g
Fiber0 g
Sugars75 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium470 mg
Potassium1011 mg
Calcium712 mg
Iron3.5 mg
Magnesium82 mg
Phosphorus888 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 58. The excerpt below is the record exactly as published.
two cupfuls of milk. Melt on a dry pan two squares of unsweetened chocolate, add the hot milk slowly to the chocolate, stirring all the time. Let it come to the boiling- point. Beat two whole eggs and two yolks with four table- spoonfuls of sugar, stir the milk and chocolate into the eggs, add half a teaspoonful of vanilla and a dash of salt. Turn the mixture into a mold, set it into a pan of hot water, and cook in a slow oven until it is firm. In order to have it smooth and solid it must bake slowly. Test it by running in the point of a knife ; if it is not cooked, it will coat the knife with milk. Unmold when cold and serve with whipped cream. CHOCOLATE SPONGE
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.