The 1901 Cookbook Archive
No. 2439 — Chocolate Sauce for Pudding and Rice Cutlets
English historical translation of Molokhovets recipe No. 2439 from the 1901 Russian cookbook, retaining original methods and measures.
Blend 1 tablespoon of Provençal oil with 1 tablespoon of flour, dilute with 2½ glasses of water and mix thoroughly. Add ⅛ pound of chocolate and ¼ glass of sugar; bring the sauce to a thorough boil.
Original source: Read Russian recipe No. 2439. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.