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Sauce an Chocolat
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
97Calories
0 gProtein
22 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein0.4 g
Carbohydrates22 g
Fiber0.5 g
Sugars19 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium45 mg
Calcium6.4 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine1.1 mg
Alcohol0.8 g
Water126 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 147. The excerpt below is the record exactly as published.
Sauce an Chocolat. — 4 oz. grated chocolate, 2 oz. icing o 2 196 THE NEW CENTURY COOKERY BOOK ■sugar, 3 parts of a pint of water, 1 oz.fecule or cr'eme de riz, 1 tea- spoonful vanilla essence, 1 tablespoonful of brandy
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