Chocolate Sauce for the Potatoes
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
364Calories
28 gProtein
21 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein28 g
Carbohydrates21 g
Fiber3.9 g
Sugars12 g
Total Fat21 g
Saturated Fat7.4 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol746 mg
Sodium290 mg
Potassium603 mg
Calcium133 mg
Iron5.5 mg
Magnesium86 mg
Phosphorus491 mg
Zinc3.4 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate98 mcg
Choline589 mg
Caffeine10 mg
Water156 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 63. The excerpt below is the record exactly as published.
Chocolate Sauce for the Potatoes 4 eggs. 4 even teaspoons of powdered sugar. 2 tablespoons of cocoa or 1 ounce of Hershey's chocolate. 1 pint of hot milk. 1 teaspoon of vanilla sugar
Cook this with the app: pantry check, scaling, and the assistant.