Chocolate Sauce
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
954Calories
10 gProtein
218 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories954 kcal
Protein10 g
Carbohydrates218 g
Fiber5.6 g
Sugars162 g
Total Fat6.7 g
Saturated Fat3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol15 mg
Sodium667 mg
Potassium535 mg
Calcium318 mg
Iron18 mg
Magnesium104 mg
Phosphorus309 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate91 mcg
Choline29 mg
Caffeine6.7 mg
Water340 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 30. The excerpt below is the record exactly as published.
CHOCOLATE SAUCE. 1 cup of boiling water. 6 tablespoons of grated chocolate. } cup of sugar. J cup of milk. i tablespoon of arrowroot
Cook this with the app: pantry check, scaling, and the assistant.