vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hot Chocolate Sauce
From Boston Cooking-School cook book, 1896
Serves 1
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
1026Calories
5 gProtein
226 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1026 kcal
Protein5.4 g
Carbohydrates226 g
Fiber5.5 g
Sugars201 g
Total Fat25 g
Saturated Fat8.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol32 mg
Sodium9978 mg
Potassium250 mg
Calcium111 mg
Iron12 mg
Magnesium90 mg
Phosphorus119 mg
Zinc2.6 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate39 mcg
Choline15 mg
Caffeine20 mg
Water99 g
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.
HOT CHOCOLATE SAUCE 1 square unsweetened chocolate 1 tablespoon butter 1 cup sugar ¥ cup boiling water 2.tablespoons corn sirup Yg teaspoon vanilla Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.