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Hot Chocolate Sauce
From The Henderson cook book, 1914
Serves 1
This will keep indefinitely and can be reheated.
Presented as published in 1914. 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
712Calories
5 gProtein
154 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein5 g
Carbohydrates154 g
Fiber4.4 g
Sugars113 g
Total Fat9.3 g
Saturated Fat4.8 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol2 mg
Sodium544 mg
Potassium212 mg
Calcium167 mg
Iron18 mg
Magnesium52 mg
Phosphorus85 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate64 mcg
Choline6.2 mg
Caffeine11 mg
Water195 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 47. The excerpt below is the record exactly as published.
HOT CHOCOLATE SAUCE. One cup boiling water, pinch salt, 1 square chocolate, ^ cup sugar. Cook all together slowly until it is the consist- ency of maple syrup, or thicker if desired. Just before serv- ing, add 1 teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.