Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
267
Calories
2g
Protein
14g
Fat
30g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- half cupful each of sugar
- four ounces of unsweetened chocolate melted
- one half teaspoonful of vanilla
- one half cupful of cream
Directions
1
Put a half cupful each of sugar and water in a saucepan and let boil five minutes. Let the syrup cool, then stir it slowly into four ounces of unsweetened chocolate melted; add one half teaspoonful of vanilla. Let it stand in a pan of hot water until ready to serve; then add one half cupful of cream or of milk.[447-*]
2
FOOTNOTES:
3
[447-*] This sauce should be smooth and of the consistency of heavy cream. If it is to be used with ice-cream, omit the cream or milk and make it of the right consistency with water. See also page 435.--M. R.
By Mary Ronald ·
Recipe sourced from
gutenberg