Chocolate Sauce
From Pan-Pacific cook book, 1915
Cornstarch can substitute for eggs.
Presented as published in 1915. 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
1131Calories
23 gProtein
174 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories1131 kcal
Protein23 g
Carbohydrates174 g
Fiber0.1 g
Sugars160 g
Total Fat63 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol710 mg
Sodium227 mg
Potassium388 mg
Calcium208 mg
Iron2.8 mg
Magnesium32 mg
Phosphorus408 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A460 mcg
Vitamin E2.3 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate74 mcg
Choline461 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 72. The excerpt below is the record exactly as published.
CHOCOLATE SAUCE Melt half a cup of sweet grated chocolate with a little milk in a double boiler. When smooth add three-fourths of a cup of brown and white sugar, mixed, and two table- spoons of butter, and cook for a few minutes. Stir in the yolks of three eggs and beat until the sauce thickens. Re- move from the fire and at the last moment fold in half a cup of whipped cream. A tablespoon of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.