Chocolate Sauce

Ingredients

• 1 oz. of grated chocolate
• 1 cupful of sugar
• half a cupful of milk

Method

1. 1

   Combine grated chocolate, sugar, and milk over the fire; stir until the sugar is dissolved, and boil until the mixture forms a soft ball when dropped into ice water.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 76. The excerpt below is the record exactly as published.

half a cupful of cold milk. Strain, and when C(dd add the flavoring, which nuiy be the juice and grated rind of an orange, vanilla 111' any llavoring in I'ommou use. ^Ii;s. IiOi;i:i;. Lemon Sauce. Mix ;> heai)ing teas])oons of coni.-tarcb with 1 cujt of sugar in a sauce]ian ; pour on •-' ( uns (if boilinu' water and stir (luicklv as it thii-kens, and when smonlli set it 104 SUPKRIOK COOK BOOK l){U'k wliere it will inorcly l»ulil>i(' and stir it occasidiially. Add the ^^ratecl rind and juice of 1 Iciuoii and 1 lu'a])t'd tabK'spoon n\' Uiittci-. Add more hot water if too thick, as it thickens in cooling and s^hould be thin enough to i)our easily. Mrs. J. S. Wood. Sauce for Plain Puddings. Beat whites and yolks of ;> eggs s.'parately until very light ; add Vo cup of sugar to each and put in a double boiler and stir constantly until thick: add vanilla, aiul 1 tal)lespoon of Avhi])ped cream if you have it. Mrs. E. L. Drake, Marquette. Chocolate Dressing. Two cups brown sugar, 2i/2 squares Baker's chocolate, i/2 ^'^^P i^weet railk, 2 tablespoons butter. Cook in double boiler until perfectly smooth. AIi.'s. WiLLiA.Ai Sedgwick. Chocolate Sauce. This is usually served hot as a sauce for ice eii'aiii. But i ozs. of grated choco- late, 1 cupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.