vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Sauce
From The national course in home economics, 1917
Serves 2
Recipe by Miss Parloa.
Presented as published in 1917. 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
591Calories
15 gProtein
76 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein15 g
Carbohydrates76 g
Fiber2.1 g
Sugars69 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol399 mg
Sodium5000 mg
Potassium567 mg
Calcium372 mg
Iron4.3 mg
Magnesium73 mg
Phosphorus439 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A208 mcg
Vitamin E1.2 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate54 mcg
Choline323 mg
Caffeine12 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 203. The excerpt below is the record exactly as published.
CHOCOLATE SAUCE. Put one pint of milk in the double boiler and on the fire. Shave two ounces of chocolate and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. Stir over the fire until smooth and glossy and add to the hot milk. Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar and a salt-spoonful of salt and then add one gill of cold milk
Cook this with the app: pantry check, scaling, and the assistant.