Chocolate Sauce
From Foods and household management, 1914
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
1351Calories
6 gProtein
243 gCarbs
43 gFat
Full nutrition (30 nutrients)
Calories1351 kcal
Protein6.1 g
Carbohydrates243 g
Fiber2.6 g
Sugars201 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.5 g
Cholesterol121 mg
Sodium563 mg
Potassium181 mg
Calcium225 mg
Iron16 mg
Magnesium22 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water260 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 176. The excerpt below is the record exactly as published.
chocolate sauce. Nutmeg may be grated on top of the custard before baking, or caramel flavoring may be added in place of the vanilla. SALADS AND DESSERTS 257 3. Chocolate sauce. Ingredients, Chooolate 1 square Sugar i cup Boiling water i cup Cream J cup Method. Mix the chocolate, boiling water, and sugar together and . stir over the fire until smooth and thick. Add the cream and serve hot. 4. Caramel flavoring. Ingredients. Sugar 2 cups Boiling water 1 cup
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