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Cold Chocolate Sauce (Sauce froide au Chocolat)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with steamed or baked puddings.
Presented as published in 1918. 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
903Calories
11 gProtein
44 gCarbs
78 gFat
Full nutrition (33 nutrients)
Calories903 kcal
Protein11 g
Carbohydrates44 g
Fiber0 g
Sugars28 g
Total Fat78 g
Saturated Fat48 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.9 g
Cholesterol267 mg
Sodium28 mg
Potassium516 mg
Calcium355 mg
Iron0.2 mg
Magnesium39 mg
Phosphorus313 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A661 mcg
Vitamin E2.2 mg
Vitamin K6.7 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline59 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 469. The excerpt below is the record exactly as published.
Cold Chocolate Sauce (Sauce froide au Chocolat) [See recipe: Hot Chocolate Sauce.] Leave the sauce to get cold; when cold add one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.