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Sponge Cake a la Chantilly
From The encyclopædia of practical cookery, 1890
Serves 2
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
655Calories
4 gProtein
47 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein4 g
Carbohydrates47 g
Fiber0.1 g
Sugars36 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat0.2 g
Cholesterol126 mg
Sodium84 mg
Potassium406 mg
Calcium90 mg
Iron0.3 mg
Magnesium24 mg
Phosphorus118 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.8 mcg
Choline4.7 mg
Caffeine0 mg
Alcohol4.2 g
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 48. The excerpt below is the record exactly as published.
Sponge Cake a la Chantilly. — Take a stale sponge Cake, cut off the top, scoop out the inside, leaving a wall fin. thick ; put this on a glass dish, fill the hollow with |lb. of cherries (stoned and the stalks taken off), pour over them a wineglassful of brandy, and then put on the top of the Cake. Put % pint of rich cream and loz. of powdered white sugar into a large bowl, and with an egg-whisk whip the cream to a stiff froth, add to this half-a-dozen drops of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.