The 1901 Cookbook Archive
No. 2177 — Chocolate Sponge Biscuits
English historical translation of Molokhovets recipe No. 2177 from the 1901 Russian cookbook, retaining original methods and measures.
Cream six yolks with half a glass sugar until pale, add an eighth pound grated chocolate and a quarter glass fine flour.
Fold in six whipped whites, transfer to a paper mould, bake briefly and glaze.
To provide
6 eggs and ½ glass sugar ⅛ pound chocolate | ¼ glass fine flour Glaze |
Original source: Read Russian recipe No. 2177. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.