Chocolate Sauce
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
942Calories
1 gProtein
218 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories942 kcal
Protein1.4 g
Carbohydrates218 g
Fiber2 g
Sugars215 g
Total Fat20 g
Saturated Fat5.2 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol34 mg
Sodium14 mg
Potassium173 mg
Calcium24 mg
Iron2.4 mg
Magnesium44 mg
Phosphorus61 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine12 mg
Water123 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 109. The excerpt below is the record exactly as published.
Chocolate Sauce Ingredients : i oz. chocolate i tbsp. butter i c. sugar \ c. water i tsp. vanilla Method : Melt chocolate, add butter, sugar, water. Boil 15 minutes, cool, and add vanilla. Strawberry Ice Cream Ingredients : i qt. berries 2 c. sugar i qt. cream Method : Mash berries, add sugar and let stand i hour. Rub through a colander or fine strainer. Add the cream whipped. Frozen Custard I Ingredients : 2 c. milk i tbsp. vanilla i c. sugar i pt. cream 3 eggs DESSERTS 275 Frozen Custard II Ingredients : 2 c. scalded milk f tsp. salt 1 c. sugar i qt. thin cream 5 eggs 2 tbsp. vanilla Method : Make a custard of first four ingredients. Strain, cool, add cream and vanilla. Freeze. Caramel Ice Cream I Ingredients : 2 c. milk 4 yolks 1 c. sugar | c. sugar, caramelized | c. flour i qt. cream Method : Cook first three ingredients 20 minutes in double boiler, add yolks and cook 2 minutes. Add caramel, strain, cool, and add cream. Caramel Ice Cream II Ingredients : 2 c. scalded milk i c. sugar i c. sugar | c. boiling water 3 eggs i qt. thin cream | tsp. salt 2 tsp. vanilla
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