Chocolate Sauce

Method

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 ounce of crème de riz that has been mixed with two tablespoonfuls of cold water and coloured with a little of Marshall’s coffee brown; boil together for about five minutes, then tammy and use. This is also good served cold.

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