Chocolate Sauce

Ingredients

• 4 tablespoons sugar
• Pinch of salt
• 1 level tablespoon flour
• 1 ounce unsweetened chocolate
• 1 cup boiling water
• 2 level tablespoons butter
• 1 teaspoon vanilla

Method

1. 1

   Mix the sugar and flour thoroughly in a saucepan; pour on the boiling water; add chocolate, butter and salt; cook until the chocolate is thoroughly dissolved and the mixture thickened.

2. 2

   Stir constantly to prevent sticking.

3. 3

   When the steam has passed off, add the vanilla and set aside to cool.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 92. The excerpt below is the record exactly as published.

CHOCOLATE SAUCE No. 1 1 cup boiling water 1 ounce unsweetened chocolate Pinch of salt 1/2 cup sugar Cook all the ingredients together slowly until they form a syrup slightly thicker than maple syrup. Add the vanilla just before serving. HOT CHOCOLATE SAUCE No. 2 V^ cup sugar 2 tablespoons cocoa 1 cup boiling water 1 tablespoon butter Stir the sugar in the boiling water until dissolved; then boil without stirring until a spoonful makes a soft ball when dropped in cold water. Add the cocoa moistened with hot water and the butter; boil and beat again. Serve hot over vanilla ice cream. 249 SWEET SAUCES tI^S^ ft 'fouJ HARD SAUCE No. 1 Vi cup butter 1 teaspoon vanilla or 1 cup powdered sugar 1 tablespoon lemon juice Grated nutmeg Cream the butter and add the sugar gradually, beating until very light. Then add the flavoring; beat well and shape it in a mound on a glass dish. Grate a little nutmeg over the top and set in a cool place until needed. HARD SAUCE No. 2 1/2 cup butter Whites of 2 eg|S 1 cup powdered sugar 1 teaspoon vamlla Grated nutmeg Beat the butter to a cream ; add the sugar gradually ; then the whites, one at a time, and beat until stiff and frothy. Add flavoring; beat again; then heap on a glass dish and sprinkle with grated nutmeg. CHOCOLATE SAUCE 4 tablespoons sugar Pinch of salt 1 level tablespoon flour 1 ounce imsweetened chocolate 1 cup boiling water 2 level tablespoons butter

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