Custard Sauce
From A text-book of cooking, 1915
Presented as published in 1915. 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
313Calories
21 gProtein
1 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein21 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.4 g
Total Fat24 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E3.9 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 47. The excerpt below is the record exactly as published.
Custard Sauce. Dried prunes may be substituted for apricots, using less sugar and adding a little lemon juice. CUSTARD SAUCE Use the recipe for Soft Custard (p. 106) for Custard Sauce, substituting 3 yolks for 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.