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Chocolate Sauce
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
890Calories
11 gProtein
152 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories890 kcal
Protein11 g
Carbohydrates152 g
Fiber11 g
Sugars101 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol1 mg
Sodium550 mg
Potassium484 mg
Calcium203 mg
Iron25 mg
Magnesium178 mg
Phosphorus233 mg
Zinc5 mg
Copper1.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate78 mcg
Choline29 mg
Caffeine40 mg
Water194 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 74. The excerpt below is the record exactly as published.
chocolate sauce. FKOZEX D!-: 165 MERINGUED ICE CREAM. Vanilla ice cream, 1 quart. Vanilla, 1 teaspoon. M-ir \\hi1es. 4. Powdered sugar, 3 tablespoons. Beat eug whites till very stiff and beat in sugar and flavoring. Turn out the ice cnam frozen, very, very hard, cover quickly with a thick layer of the meringue and set in a very, very hot oven till meringue is liuhtly browned, which should be but a few seconds. Kemo\r and serve at once. CHOCOLATE SAUCE. Unsweetened chocolate, 2 Sugar, 1/2 cup. squares. Boiling water. 1 cup. Vanilla, y> teaspoon
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