Dessert
Chocolate sauce for vanilla ice cream
Marion Harland’s original method for Chocolate sauce for vanilla ice cream, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Rub four heaping tablespoonfuls of sweet chocolate (grated fine) to a smooth paste, with six tablespoonfuls of cream.
- Add two cupfuls of boiling water, and cook in a double boiler, stirring constantly, for ten minutes after the boil begins.
- Before using, beat for three minutes hard.
- This “dressing” is especially nice if a few spoonfuls of whipped cream be beaten into it just before serving.
- If the latter, omit the whipped cream but froth by heating over the fire.
Historical transcription
Source method
- 1
Rub four heaping tablespoonfuls of sweet chocolate (grated fine) to a smooth paste, with six tablespoonfuls of cream. Add two cupfuls of boiling water, and cook in a double boiler, stirring constantly, for ten minutes after the boil begins. Flavor with vanilla or other extract when cold. Before using, beat for three minutes hard.
- 2
This “dressing” is especially nice if a few spoonfuls of whipped cream be beaten into it just before serving. It should be very cold, or very hot. If the latter, omit the whipped cream but froth by heating over the fire.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.