Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 square baker's chocolate
- 1 cup sugar
- 1 tablespoon butter
- 2 teaspoon royce's vanilla
- 11/2 cups milk
- 1/2 cup ground coffee
Directions
(To be served with Vanilla Ice Cream.) 1 square Baker's chocolate, 1 cup sugar, 1 tablespoon butter, Vi; cup water, I/2 teaspoon Royce's vanilla; melt chocolate in double boiler ; add the other ingredients excepting the vanilla and boil fif- teen minutes. When ready to serve add vanilla. Serve hot.
Mrs. A. R. Blood. COFFEE SAUCE. (To be served with Vanilla Ice Cream.) 11/2 cups milk. 1/2 cup ground coffee, 1/. cup sugar, % table- spoon arrowroot, few grains salt; scald milk with coffee, and let stand twent.y minutes ; mix remaining ingredients and pour on grad- ually the hot infusion which has been strained : cook five minutes and serve hot. Mrs. Hiram Jacobs.