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Thin Chocolate Sauce (Hot or Cold)
From Boston Cooking-School cook book, 1896
Serves 4
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
219Calories
0 gProtein
55 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein0.1 g
Carbohydrates55 g
Fiber0.1 g
Sugars51 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.1 mg
Sodium4.6 mg
Potassium1042 mg
Calcium2.4 mg
Iron0.4 mg
Magnesium2.7 mg
Phosphorus3.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 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 mg
Folate0 mcg
Choline0 mg
Caffeine0.7 mg
Water15 g
Estimated from matched ingredients across 4 servings.
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.
THIN CHOCOLATE SAUCE (HOT OR COLD) 1 cup sugar 114 squares chocolate, melted 4 cup water over hot water Few grains cream of tartar V4 teaspoon vanilla
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