Aunt Virginia's Hot Chocolate Sauce for Ice Cream
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
488Calories
5 gProtein
93 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein5.1 g
Carbohydrates93 g
Fiber4.6 g
Sugars52 g
Total Fat10 g
Saturated Fat5.4 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol2.3 mg
Sodium545 mg
Potassium230 mg
Calcium168 mg
Iron18 mg
Magnesium56 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate64 mcg
Choline6.2 mg
Caffeine12 mg
Water195 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 24. The excerpt below is the record exactly as published.
Aunt Virginia's Hot Chocolate Sauce for Ice Cream Melt 1 ounce of chocolate over hot water. Add 3 tablespoons of sugar, add gradually one cup of boiling water. Stir while adding the water, to form a smooth, glossy syrup, as the mixture cooks. Then add the remainder of the cup of water, and a cup of sugar. Let the whole boil to a tolerably thick syrup. Add teaspoon of vanilla;
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