Chocolate Sauce to Be Served with Ice Cream
From The Central cook book, 1924
Miss Mary D. Guorce.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 51. The excerpt below is the record exactly as published.
Chocolate Sauce to Be Served with Ice Cream 11% cups water. 14 cup sugar. 1 tablespoon arrow-root. 14 cup cold water. 6 tablespoons grated chocolate. Few grains of salt. ¥4 teaspoon Bee Brand vanilla.
Cook this with the app: pantry check, scaling, and the assistant.