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Cold Chocolate Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
671Calories
1 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein1.2 g
Carbohydrates172 g
Fiber0.5 g
Sugars171 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol1.1 mg
Sodium40 mg
Potassium116 mg
Calcium77 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline0 mg
Caffeine1.1 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 209. The excerpt below is the record exactly as published.
cold chocolate sauce. Cold chocolate sauce. Three-quarters of a pound of sugar, one-half pound of water, and four ounces of powdered chocolate
Cook this with the app: pantry check, scaling, and the assistant.