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Chocolate Sauce
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
968Calories
23 gProtein
142 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories968 kcal
Protein23 g
Carbohydrates142 g
Fiber4 g
Sugars135 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol406 mg
Sodium249 mg
Potassium822 mg
Calcium388 mg
Iron6.3 mg
Magnesium124 mg
Phosphorus561 mg
Zinc3.5 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A239 mcg
Vitamin E1.5 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline337 mg
Caffeine24 mg
Water291 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 82. The excerpt below is the record exactly as published.
1 pt. milk 3 tbsps. of cocoa % tsp. of vanilla extract % cup of sugar 4 yolks of eggs Preparation : Stir the cocoa with the yolks of eggs and a little cold milk and prepare tihe sauce like vanilla sauce given under No. 47. No. 49— CHOCOLATE SAUCE. Quantity for 6 Persons. The preparation is the same as given under No. 47 and No. 48, but instead of cocoa, 1/4 lb. of chocolate is grated and stirred into the yolks of eggs and milk and less sugar is needed. — 174 — No. 50— LEMON SAUCE. Quantity for 6 Persons. 1 pt. of milk 1 tsp. of flour 1/3 lemon peel V4, cup of sugar 4 yolks of eggs
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