Sauce Crème au Chocolat

Name: Sauce Crème au Chocolat
Ingredients: a tablet of chocolate; 2 dessert-spoonfuls of hot water; 2 ozs. of powdered sugar; 3 yolks of eggs; y^ pint of hot milk

From Allied cookery, 1916

Presented as published in 1916. 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

435Calories

19 gProtein

58 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories435 kcal

Protein19 g

Carbohydrates58 g

Fiber0 g

Sugars56 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium214 mg

Potassium208 mg

Calcium85 mg

Iron2.7 mg

Magnesium18 mg

Phosphorus297 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 28. The excerpt below is the record exactly as published.

Sauce cr^me au chocolat. — Dissolve a tablet of chocolate in 2 dessert-spoonfuls of hot water; add 2 ozs. of powdered sugar and 3 yolks of eggs, working the mixture for an instant with the spoon, Allied CooKery 89 then add very gradually y^ pint of hot milk

Cook this with the app: pantry check, scaling, and the assistant.