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Clear Vanilla Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of hot puddings.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
470Calories
0 gProtein
109 gCarbs
0 gFat
Full nutrition (35 nutrients)
Calories470 kcal
Protein0.1 g
Carbohydrates109 g
Fiber0.3 g
Sugars102 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium33 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline0.8 mg
Caffeine0 mg
Alcohol4.6 g
Water383 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 467. The excerpt below is the record exactly as published.
Clear Vanilla Sauce ( Sauce claire a la Vanille) One and a half cups water, half cup sugar, half tablespoon vanilla extract (or one vanilla bean), one tablespoon arrowroot flour, one tablespoon brandy, one tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.