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Gateau de Chocolat
From Cassell's dictionary of cookery, 1892
Serves 8
Time: 40 minutes to bake. Probable cost: Is. 8d.
Presented as published in 1892. 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
167Calories
1 gProtein
35 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein0.5 g
Carbohydrates35 g
Fiber0.7 g
Sugars33 g
Total Fat3.4 g
Saturated Fat2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.9 mg
Sodium3.3 mg
Potassium60 mg
Calcium6.7 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine4.6 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 582. The excerpt below is the record exactly as published.
Gateau de Chocolat.— Make a gateau, as in the last recipe {sec Gateau a la Dauphine). When it is sufiiciently baked, turn it out of the tin, and let it cool. Put half a pound of sugar into a saucepan, with a quarter of a pint of water. Dip the finger and thumb into cold water, and keep taking a little of the boiling sugar be- tween them. When it looks hke strong glue it should be taken from the fire, allowed to stand eight or ten minutes, and then be mixed with three ounces of chocolate
Cook this with the app: pantry check, scaling, and the assistant.