Chocolate Cream Sauce

Ingredients

• 1 lb. sugar
• 6 ozs. butter
• i quart milk or cream
• 6 ozs. chocolate or cocoa powder
• i oz. cornstarch
• 8 yolks
• vanilla flavor

Method

1. 1

   Dissolve sugar and chocolate, add the milk gradually; let come near a boil, add the yolks and starch, and stir till it thickens; take off the fire, add the butter, strain and flavor vanilla.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 58. The excerpt below is the record exactly as published.

CHOCOLATE CREAM SAUCE. I lb. sugar, 6 ozs. butter, i quart milk or cream, 6 ozs. chocolate or cocoa powder, i oz. cornstarch, 8 yolks, vanilla flavor. Dissolve sugar and chocolate, add the milk gradually; let come near a boil, add the yolks and starch, and stir till it thickens; take off the fire, add the butter, strain and flavor vanilla. 424.— VANILLA CREAM SAUCE. Prepare same as for No. 420. Leave out the lemon rind, and flavor vanilla. 425— BRANDY SAUCE. I quart of water, i|^ lb. sugar, i gill of brandy, the juice and peel of one lemon, 2 ozs. cornstarch, I stick cinnamon or nutmeg, % lb. butter. Set water, sugar, lemon peel and juice and spices to boil; let boil till clear; add the cornstarch dis- solved in a little water; let boil till clear again; take o& the fire; strain, add butter and brandy. Serve. 426.— MAPLE SYRUP SAUCE. Dissolve one pound of maple sugar in one pint of water; let boil clear, and add two ounces of butter. Serve. 427.— LEMON SAUCE. ORANGE SAUCE. PUDDING SAUCE FOR ALL PUD- DINGS. 1 quart of water, i lb. sugar, \% oz. cornstarch, the peel and juice of two lemons. Set sugar, water, peel and lemon juice to boil. Let boil a couple of minutes, add the dissolved starch; let boil clear, strain and serve. This sauce may be improved by adding half a pint of wine; using less water. For ORANGE SAUCE flavor with orange rind. For other sauces use only one lemon, half the peel; adding a little whole allspice or stick cinna- mon. Flavor with wines, brandy or rum, and color the sauce, in accordance with the liquors or wines used, with caramel or cochineal coloring. 428.— CLEAR WHITE WINE SAUCE SAUCE VIN BLANC. I lb. sugar, i pint of white wine, 1 pint of water the peel and juice of one lemon, 1% oz. cornstarcn. Prepare same as No. 427. 429 —SAUCE CARDINAL. 1 lb. sugar

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