vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Sauce, 1 (Sauce au Chocolat)
From Cookery for every household, 1914
Serves 1
A plainer sauce can be made by omitting the yolk of egg and adding 1 teaspoonful cornflour, broken with a little cold water. This must be cooked thoroughly in the sauce. A teaspoonful brandy or liqueur may be added to the sauce if wished.
Presented as published in 1914. 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
373Calories
12 gProtein
30 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein12 g
Carbohydrates30 g
Fiber2 g
Sugars26 g
Total Fat18 g
Saturated Fat9.1 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol203 mg
Sodium126 mg
Potassium440 mg
Calcium196 mg
Iron3.2 mg
Magnesium64 mg
Phosphorus282 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline169 mg
Caffeine12 mg
Water156 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 308. The excerpt below is the record exactly as published.
Chocolate Sauce, 1 (Sauce au Chocolat) 1 gill milk. 1 oz. chocolate. 1 tea-sp. sugar. 1 yolk of egg. 4 or 5 drops of vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.