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Chocolate Sauce, 2 (Sauce au Chocolat)
From Cookery for every household, 1914
Serves 4
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
125Calories
1 gProtein
19 gCarbs
4 gFat
Full nutrition (35 nutrients)
Calories125 kcal
Protein0.7 g
Carbohydrates19 g
Fiber1 g
Sugars18 g
Total Fat4.5 g
Saturated Fat2.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.1 mg
Sodium3.8 mg
Potassium81 mg
Calcium8.4 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine6.1 mg
Alcohol0.4 g
Water7.8 g
Estimated from matched ingredients across 4 servings.
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, 2 (Sauce au Chocolat) 2 oz. chocolate. | pt. water. 1J oz. castor sugar. Grate or shred the chocolate, put it into a sauce- pan with half the water and the sugar, and stir 1 dessert-sp. flourof rice. 1 tea-sp. rum. Vanilla essence
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