Sohokoladen-Biscuit (Chocolate Spongecake)
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
1833Calories
49 gProtein
336 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1833 kcal
Protein49 g
Carbohydrates336 g
Fiber13 g
Sugars214 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat8.2 g
Omega-30.1 g
Cholesterol1116 mg
Sodium496 mg
Potassium1054 mg
Calcium192 mg
Iron11 mg
Magnesium224 mg
Phosphorus1089 mg
Zinc7 mg
Copper1 mg
Manganese1.1 mg
Vitamin D6 mcg
Vitamin C0.2 mg
Vitamin A480 mcg
Vitamin E3.8 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.2 mg
Folate178 mcg
Choline914 mg
Caffeine5.1 mg
Water270 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 87. The excerpt below is the record exactly as published.
Sohokoladen-Biscuit. (Chocolate Spongecake.) 5 oz. cornflour. 6 oz. sugar. 3 oz. grated chocolate. 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.