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Chocolate Sauce

A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).

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A historical recipe

Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States This recipe is known as American, but other nations also prepare similar recipes.

Source Public domain in the USA
Credit

From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ingredients 2 ingredients

  1. 1 tablespoonful of butter
  2. 1 cupful of sugar

Method

  1. 1 tablespoonful of butter, 1 cupful of sugar, 2 tablespoonsful of cocoa, 4 tablespoonsful of boiling water.
  2. Put the butter into an agate dish on the stove;
  3. when melted, stir in the cocoa and sugar dry;
  4. add boiling water and stir until smooth.
  5. Add vanilla to taste.

Plating

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