American
Chocolate Sauce
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 cups Milk
- 1½ tablespoons Corn-Starch
- 2 squares Chocolate
- 4 tablespoons Powdered Sugar
- 2 tablespoons Hot Water
- 2 Eggs
- ⅔ cup Powdered Sugar
- 1 teaspoon Vanilla
Make it
Method
- 1
Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.
Source & rights
Where this recipe comes from
Chocolate Sauce, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.