Chocolate Sauce
From Domestic science, principles and application, 1914
This sauce is perfect for ice cream or cakes.
Presented as published in 1914. 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
548Calories
2 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories548 kcal
Protein2.4 g
Carbohydrates132 g
Fiber3 g
Sugars106 g
Total Fat1.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium98 mg
Potassium260 mg
Calcium31 mg
Iron2.4 mg
Magnesium79 mg
Phosphorus146 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline1.5 mg
Caffeine6.7 mg
Water510 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 117. The excerpt below is the record exactly as published.
Chocolate Sauce \l^c. water 1 tbsp. cornstarch }4 c. sugar H c. cold water 6 tbsp. grated chocolate Pinch of salt ]/2 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.