vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cold Chocolate Sauce
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
468Calories
12 gProtein
58 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein12 g
Carbohydrates58 g
Fiber4.2 g
Sugars45 g
Total Fat21 g
Saturated Fat13 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol30 mg
Sodium101 mg
Potassium577 mg
Calcium326 mg
Iron4.4 mg
Magnesium111 mg
Phosphorus347 mg
Zinc3.4 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate7 mcg
Choline55 mg
Caffeine20 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 251. The excerpt below is the record exactly as published.
COLD CHOCOLATE SAUCE 2 cups milk 2 tablespoons hot water 11% tablespoons cornstarch 2 eggs 2 squares unsweetened chocolate 248 cup powdered sugar 4 tablespoons powdered sugar 1 teaspoon vanilla
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