Chocolate Sauce
From Domestic and economical cookery recipes, 1897
The egg may be omitted, in which case the sauce should be thickened with a small teaspoonful of cornflour.
Presented as published in 1897. 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
383Calories
10 gProtein
67 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein9.8 g
Carbohydrates67 g
Fiber2.2 g
Sugars54 g
Total Fat8.8 g
Saturated Fat5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium154 mg
Potassium556 mg
Calcium312 mg
Iron1.8 mg
Magnesium84 mg
Phosphorus356 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate1.7 mcg
Choline44 mg
Caffeine5.1 mg
Water241 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 37. The excerpt below is the record exactly as published.
CHOCOLATE SAUCE. INGREDIENTS. 3 ozs. grated chocolate Castor sugar to taste Essence ot vanilla to taste \ pint milk 1 well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.