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Chocolate Sponge in Aspic, a la Mildred
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
1199Calories
74 gProtein
135 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1199 kcal
Protein74 g
Carbohydrates135 g
Fiber7.3 g
Sugars104 g
Total Fat42 g
Saturated Fat21 g
Monounsaturated Fat14 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol565 mg
Sodium614 mg
Potassium725 mg
Calcium239 mg
Iron18 mg
Magnesium162 mg
Phosphorus511 mg
Zinc3.8 mg
Copper2.2 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A242 mcg
Vitamin E2 mg
Vitamin K7.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)2.8 mg
Folate120 mcg
Choline466 mg
Caffeine37 mg
Water219 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 514. The excerpt below is the record exactly as published.
Chocolate Sponge in Aspic, a la Mildred Eponge au Chocolat en Aspic, a la Mildred Three eggs, stir the yolks in a pan with five tablespoons sugar to a souffle, a pinch of salt, three ounces chocolate that has been dis¬ solved in half cup boiling water, stir together in a double boiler until thickened, add seven tablespoons dissolved Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.