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Venetian Biscuit with Chocolate Icing

Name: Venetian Biscuit with Chocolate Icing
Yield: 5 servings
Ingredients: Break six eggs; half a pound of powdered sugar; a quarter of a pound of flour; three-quarters of a pound of best French chocolate; a pint and a half of water; a pound of sugar

From Cassell's dictionary of cookery, 1892

Serves 5

Let the icing dry in a cool oven.

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

695Calories

10 gProtein

154 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories695 kcal

Protein10 g

Carbohydrates154 g

Fiber0 g

Sugars135 g

Total Fat6.3 g

Saturated Fat1.9 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol223 mg

Sodium92 mg

Potassium118 mg

Calcium44 mg

Iron2.4 mg

Magnesium15 mg

Phosphorus143 mg

Zinc1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A96 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.6 mg

Folate64 mcg

Choline176 mg

Caffeine0 mg

Water190 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2194. The excerpt below is the record exactly as published.

Venetian Biscuit with Chocolate Icing. — Break six eggs, and beat the yolks and whites separately. Mix gradually with the yolks half a pound of powdered sugar, and beat the paste briskly for twenty minutes. Whisk the whites to a froth, and add them to the yolks, VEN ( 1078 ) VEN and, lastly, work in a quarter of a pound of flour. Butter a plain mould, sprinkle a little fine sugar into it, and pour in the batter. Bake the cake in the oven. When it is done enough turn it upon a sieve, let it get cold, and cover with chocolate icing. Let it dry in a cool oven, and it will be ready for use. The icing may bo made as follows : — Break three-quarters of a jjound of best French chocolate into small pieces, and put these in a Siiucepan with a pint and a half of water and a pound of sugar

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Cook this with the app: pantry check, scaling, and the assistant.