Cold Chocolate Sauce
From Prestcold cold cookery, 1930
Presented as published in 1930. 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
1232Calories
6 gProtein
217 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories1232 kcal
Protein5.9 g
Carbohydrates217 g
Fiber5.8 g
Sugars202 g
Total Fat68 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.1 g
Cholesterol187 mg
Sodium35 mg
Potassium620 mg
Calcium102 mg
Iron3.1 mg
Magnesium102 mg
Phosphorus215 mg
Zinc1.5 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate6.2 mcg
Choline2.2 mg
Caffeine15 mg
Water135 g
As published
This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 5. The excerpt below is the record exactly as published.
2 oz. butter | teaspoon vanilla essence % gill thin cream Pinch of salt I gill hot water Melt the chocolate in a small thick pan, and stir in the butter, sugar and salt. Add the hot water, and beat until the mixture is dissolved. Remove from the fire, and add the cream. Beat well, add vanilla essence and serve hot with vanilla cream. COLD CHOCOLATE SAUCE 4 |b. sugar 3 tablespoons cocoa I gill cream | oz. butter % gill hot water | teaspoon vanilla essence
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