Chocolate Sauce
From Food study, 1917
Adjust thickness as needed.
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
387Calories
0 gProtein
100 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein0 g
Carbohydrates100 g
Fiber0 g
Sugars100 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium2.4 mg
Potassium2.7 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 69. The excerpt below is the record exactly as published.
chocolate sauce. CHOCOLATE SAUCE. Melt a quarter of a square of chocolate with a quarter of a teaspoon of butter. Add three tablespoons of water, a half cup of sugar and a few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.