vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Spongeade
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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
441Calories
3 gProtein
71 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein3.1 g
Carbohydrates71 g
Fiber3 g
Sugars64 g
Total Fat17 g
Saturated Fat10 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol16 mg
Sodium12 mg
Potassium263 mg
Calcium41 mg
Iron3.4 mg
Magnesium64 mg
Phosphorus102 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.5 mcg
Choline2.8 mg
Caffeine18 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 337. The excerpt below is the record exactly as published.
Chocolate Spongeade. — Put into a basin 4 teacupfuls of whipped cream, add 9oz. of sugar, and let it dissolve. Put 9oz. of Chocolate into a saucepan on the side of the fire, melt it, add 3 teacupfuls of water and 1 teacupful of whites of eggs (not whipped)
Cook this with the app: pantry check, scaling, and the assistant.