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Chocolate Sauce
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
678Calories
3 gProtein
132 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein2.8 g
Carbohydrates132 g
Fiber3.6 g
Sugars125 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol4 mg
Sodium28 mg
Potassium326 mg
Calcium42 mg
Iron4.2 mg
Magnesium80 mg
Phosphorus111 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.1 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline0 mg
Caffeine22 mg
Water423 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 113. The excerpt below is the record exactly as published.
chocolate sauce. Chocolate Sauce. 1% cups water. 2 squares chocolate (Baker's). % cup sugar. 14 cup cold water. 1 tablespoon arrowroot. 1 teaspoon vanilla. Pinch salt
Cook this with the app: pantry check, scaling, and the assistant.