Hot Chocolate Sauce
From What to Have for Dinner, 1905
Presented as published in 1905. 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
787Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories787 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium11 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 44. The excerpt below is the record exactly as published.
HOT CHOCOLATE SAUCE. Yolks 2 eggs Flour 4 cup sugar # teaspoon baking powder 14 tablespoons cold water Few grains salt 8 tablespoon cornstarch Whites 2 eggs 4 teaspoon vanilla Beat yolks of eggs until thick and lemon colored, and add sugar gradually, continuing the beating; then add ee ee Dinners for Occasions. 169 water. Put cornstarch in a cup and fill one-half full of flour. Mix and sift baking powder and salt with corn- starch and flour, and add to first mixture. When thor- oughly mixed add whites of eggs, beaten until stiff, and flavoring. Bake in buttered oblong iron gem pans twenty minutes. Remove from pan, and cool slightly. Scoop out centres, leaving cases. Fill with whipped - cream, sweetened and flavored with vanilla, and serve with Hot Chocolate Sauce. HOT CHOCOLATE SAUCE. 1 cup sugar Few grains cream of tartar 4 cup water 1$ squares chocolate
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