vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Sauce (Mrs. W. S. Holliday)
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Chipped nuts may be first sprinkled over the cream.
Presented as published in 1907. 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
287Calories
0 gProtein
74 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein0.2 g
Carbohydrates74 g
Fiber0.7 g
Sugars72 g
Total Fat4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium8.6 mg
Potassium27 mg
Calcium12 mg
Iron0.3 mg
Magnesium7.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.2 mg
Caffeine0.6 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 108. The excerpt below is the record exactly as published.
CHOCOLATE SAUCE. Mrs. W. S. Holliday. Mix two ounces of grated chocolate and two cups of sugar ; add two tablespoons of butter, half cup of water and an inch piece of cinnamon bark
Cook this with the app: pantry check, scaling, and the assistant.