Chocolate Sauce (Sauce au Chocolat)
From The Swedish, French, American cook book, 1918
Serves 4
Serve the rest in a sauceboat.
Presented as published in 1918. 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 469. The excerpt below is the record exactly as published.
Chocolate Sauce {Sauce au Chocolat ) Put quarter pound cut-up chocolate in a saucepan, adding one cup of powdered sugar (stir the sugar in very carefully); let the chocolate cook slowly — beat it all the time; flavor with vanilla or brandy
Cook this with the app: pantry check, scaling, and the assistant.