Chocolate Sauce for Ice Cream
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
1127Calories
17 gProtein
226 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories1127 kcal
Protein17 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.6 g
Cholesterol71 mg
Sodium261 mg
Potassium756 mg
Calcium639 mg
Iron0.6 mg
Magnesium60 mg
Phosphorus495 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.9 mcg
Vitamin C4.6 mg
Vitamin A158 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline77 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 24. The excerpt below is the record exactly as published.
CHOCOLATE SAUCE FOR ICE CREAM Melt 2 squares chocolate in double boiler Add 1c. sugar 1 c. canned milk (Carnation) 2 tsp. vanilla Cook until thick (about 1 hr.) in double boiler. Beat with beater until thick and smooth. June Stewart SPONGE CAKE 4 eggs 2c. cake flour 15 c. sugar 2 tsp. baking powder 3c. water =z tep. salt l tsp. vanilla Beat egg yolks until thick. Adda little sugar then a little water, then more sugar and water. Add Flour. Fold in egg whites, beaten stiff. Bake in ungreased tube pan 50 minutes at 300 degrees. Mamie Alford WALDORF CHOCOLATE CAKE 2 cups sugar 2 tsp. baking soda 4 tbs. cocoa 1 cup water or cold Sanka lc. salad dressing (not 1 tsp. vanilla mayonnaise ) 2 cups sifted flour Mix in order and bake at 350° for 45 minutes in square or oblong pan. Nell Hank 79 PUMPKIN CHIFFON PIE 3 egg yolks 5 tsp. cinnamon 5 Cc. sugar 5 tsp. nutmeg li c. pumpkin - #2 can 1 tbs. gelatin > ¢. milk i c. cold water tsp. salt 5c. sugar 3 tsp. ginger 3 stiffly beaten egg whites 9 in. baked pie shell. Beat egg yolks and 5c. sugar until thick. Add pumpkin, milk, salt, spices. Cook in double boiler until thick. Add gelatin that has been softened in cold water, mix thoroughly. Add remining 5 Cc. sugar. Cool, then fold in egg whites. Pour in baked shell and chill thoroughly. If desired, top with whipped cream. Rachel Millgate CHOCOLATE MINT PIE 1 envelope gelatin é teaspoon salt = cup cold water Few drops peppermint 2 squares of chocolate Peppermint candy stick 4 eggs — erushed 1 cup sugar 5 cup boiling water Soften gelatin in cold water, mix boiling water and chocolate until smooth. Add softened gelatin to hot chocolate mixture. Stir until dissolved. Add egg yolks which have been beaten until fluffy and combine with 3 cup of the sugar. Stir in salt and mint. Cool. Beat egg whites stiff, add remaining sugar and con- tinue beating until mixture forms heavy lustrous peaks. Fold in chocolate mixture and fill baked pie shell, Chill. Garnish with whipped cream and pepper-. mint candy. Ethel Handley 82 CHIFFON CREAM PIE Chocolate Pastry 3/4 c. flour 2 tbs. sugar = ¢. cocoa 1/3 c. crisco Water Salt Bake at 425 degrees for 12 to 15 minutes. Filling 1 tbs. granulated gelatin 2/3 c. sugar
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