Chocolate Sauce

Ingredients

• 1 square of unsweetened chocolate
• 1 tablespoon butter
• 1/4 cup boiling water
• 1 cup sugar
• 1/4 teaspoon vanilla extract

Method

1. 1

   Melt 1 square in a saucepan, add 1 tablespoon butter and add gradually 1/4 cup boiling water while stirring.

2. 2

   When mixture is boiling add 1 cup sugar and boil for 5 minutes.

3. 3

   Take off stove and add 1/4 teaspoon vanilla extract, stirring well, then serve.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 32. The excerpt below is the record exactly as published.

Chocolate Sauce. Unsweetened chocolate is marked off in squares when it is moulded. Melt 1 square in a saucepan, add 1 tablespoon butter and add gradually *4 cup boiling water while stirring. When mixture is boil¬ ing add 1 cup sugar and boil 5 min. Take off stove and add *4 teaspoon vanilla extract, stirring well, then serve. If sweet chocolate is used omit the sugar, using about 2 oz. chocolate. 1105 — Gravy. After meat is roasted and remo\ed from pan, re¬ move all but 4 tablespoons of fat in the pan. Place pan on hot part of stove, add 4 tablespoons flour and stir until mixture is brown. Then add 1*4 cups boil¬ ing water gradually, stirring. Cook 5 min. and sea¬ son to taste with salt, pepper and a little Worcester¬ shire. It is desirable to pour gravy through strainer before serving. 1106 — Stuffing. For stuffing duck See Recipe No. 401 “ “ goose “ “ No. 402 “ “ chicken “ “ No. 624 “ “ roast pork “ “ No. 639 1108 — Vanilla Sauce. Mix cup sugar with iy2 tablespoons flour, add 1 cup boiling water gradually while stirring. Boil vigorously 5 min., remove from stove, add 2 table¬ spoons butter, 1 teaspoon vanilla extract a

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