Chocolate Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a stewpan half a pint of water, three ounces of Marshall’s icing sugar, and three ounces of Fry’s vanilla chocolate cut up; bring to the boil, and when it has dissolved mix into it one...
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Cooking tools:
- Stewpan
- Stove
- Kitchen scale
- Measuring cup
Ingredients
- cold water
- marshall’s coffee
- fry’s vanilla chocolate
- crème de riz
- water
- marshall’s icing sugar
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