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Chocolate Sauce
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
475Calories
2 gProtein
76 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein2.2 g
Carbohydrates76 g
Fiber1.6 g
Sugars71 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium31 mg
Potassium215 mg
Calcium95 mg
Iron2.2 mg
Magnesium40 mg
Phosphorus63 mg
Zinc1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.4 mcg
Choline6 mg
Caffeine7.6 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 160. The excerpt below is the record exactly as published.
Chocolate Sauce. Two ounces of Baker's chocolate, put in a saucepan with enough water to make a smooth paste. Then add 2 teacups of brown sugar, 1 heaping tablespoon of butter, and 1 cup of cream ; put on the firQ and boil, until it begins to thicken; take off and add 1 teaspoon of vanilla
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