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Chocolate Sundae
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
For fruit sundae, substitute fruit juice or mashed fruit.
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
382Calories
2 gProtein
12 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein2.2 g
Carbohydrates12 g
Fiber0.3 g
Sugars7.7 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol101 mg
Sodium21 mg
Potassium121 mg
Calcium62 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine2 mg
Water57 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 101. The excerpt below is the record exactly as published.
CHOCOLATE SUNDAE. Mrs. Winn ifred Billings Clark, Princeton, Illinois. Melt one ounce chocolate and stir into one gill rich cream. Into one pint thick cream beat four tablespoons powdered sugar
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