vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Sauce
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
457Calories
19 gProtein
23 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein19 g
Carbohydrates23 g
Fiber1 g
Sugars20 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol765 mg
Sodium129 mg
Potassium526 mg
Calcium396 mg
Iron3 mg
Magnesium54 mg
Phosphorus541 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A337 mcg
Vitamin E2 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate99 mcg
Choline601 mg
Caffeine6.1 mg
Water253 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 335. The excerpt below is the record exactly as published.
Chocolate Sauce. -Put loz. of Chocolate into a lined saucepan with J pint of milk and a few drops of essence of vanilla ; sweeten to taste with caster sugar, and stir over the fire until boiling. Well beat the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.