American
Chocolate Sauce II
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1 square Chocolate
- 1 cup Sugar
- 1 tablespoon Butter
- ⅓ cup Water
- ½ teaspoon Vanilla
Make it
Method
- 1
Melt chocolate; add butter, sugar, and water. Let boil fifteen minutes, cool slightly, and add vanilla.
Source & rights
Where this recipe comes from
Chocolate Sauce II, 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.