Chocolate Sauce

Ingredients

• a cupful of powdered sugar
• one pint of milk
• two eggs
• one table-spoonful of corn-starch
• one teaspoonful of vanilla extract
• two ounces of chocolate
• three table-spoonfuls of milk

Method

1. 1

   Reserve three tablespoons of milk.

2. 2

   Put the remainder on the stove in a double-boiler.

3. 3

   Mix corn-starch with cold milk and stir into boiling milk.

4. 4

   Scrape chocolate into a frying-pan with sugar and hot water, stirring until smooth.

5. 5

   Stir this into the boiling mixture.

6. 6

   Beat egg whites to a stiff froth, gradually adding sugar, then add yolks and stir into the boiling mixture.

7. 7

   Cook for a minute longer, add vanilla, and serve hot or cold.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 352. The excerpt below is the record exactly as published.

Chocolate Sauce. Use a cupful of powdered sugar, one piiit of milk, two eggs, one table-spoonful of corn-starch, one teaspoonful of vanilla extract, and two ounces of chocolate. Reserve three table-spoonfuls of milk, and put the remainder on the stove in the double-boiler. Mix the corn-starch with the cold milk, and stir it into the boil- ing milk. Scrape the chocolate, and put it into a small frying-pan, with four table-spoonfuls of the sugar and two of hot water. Stir over a hot fire until smooth and glossy ; then stir into the boiling mixture. Beat the whites of the eggs to a stiff, dry froth, and gradually beat the sugar into this froth; then add the unbeaten yolks, and stir this mixture into that which is boiling. Cook for a minute longer, stirring all the while. On taking it from the fire, add the vanilla extract, and pour into a sauce-dish or a small pitcher. Serve hot or cold on the pudding. This sauce is an especially nice accompaniment for cold corn-starch pudding. It should be served cold when used for that purpose. Use one pint of milk

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