Chocolate Sauce
From The home science cook book, 1902
Serve immediately.
Presented as published in 1902. 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
1331Calories
4 gProtein
222 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1331 kcal
Protein3.7 g
Carbohydrates222 g
Fiber2 g
Sugars214 g
Total Fat51 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol123 mg
Sodium36 mg
Potassium277 mg
Calcium93 mg
Iron2.4 mg
Magnesium50 mg
Phosphorus125 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine12 mg
Water187 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 84. The excerpt below is the record exactly as published.
one-half cup of thick cream. Flavor as desired. Fruit Sauce. Blend one-half cup of butter and one cup of sugar, and gradually work in one-half cup of jelly or thick fruit juice. Hard Sauce. Pour one tablespoon of boiling water over one-half cup of butter, stir until creamy, and mix in one cup of granulated sugar. Flavor with nutmeg, or extract of lemon or mace. Serve in orange or lemon cups, or heap in a small dish. Golden Sauce. Rub one-half cup of butter till soft, add one-half cup of light brown sugar, and beat until very light and creamy. Beat the yolks of two eggs, and when ready to serve put the bowl or pan containing the sugar over boiling water and stir until it is liquid, then add the eggs, one-eighth teaspoon of mace, and one-half cup of fruit juice, and stir until it thickens. Serve at once and stir it before each pouring. Sponge Sauce. Beat the yolks of three eggs with one-fourth cup of powdered sugar, and pour one-half cup of boiling fruit juice over the mixture. Then fold in the stiff whites of the eggs and serve at once. Liquid Sauce with Variations. Grate the rind of an orange or lemon and squeeze 194 Home Science Cook Book. the juice over it. In a saucepan, mix one cup of sugar with one-fourth cup of flour or half as much corn- starch. Pour in one pint of boiling water, and cook from five to ten minutes, till thick and nearly clear, stirring constantly. Add one ounce of butter and the orange, and strain. This sauce will keep for several days, and may be reheated. The yolk of one or more eggs may be blended with the sauce just before straining, and the stiff whites folded in after. Other fruit juices may take the place of part of the liquid. Molasses Sauce. Scald one cup of molasses with one ounce of butter and one tablespoon of vinegar. Serve hot with apple dumplings. Chocolate Sauce. Melt one ounce of chocolate in one-half cup of water ; add one cup of sugar
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