Custard Sauce

Name: Custard Sauce
Ingredients: one level table-spoonful of Brown and Poison’s cornflour; half-pint milk; a few drops of vanilla essence; sweeten to taste; two yolks of eggs

From Chafing dish and casserole cookery, 1908

Presented as published in 1908. 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

316Calories

21 gProtein

18 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories316 kcal

Protein21 g

Carbohydrates18 g

Fiber0.5 g

Sugars12 g

Total Fat18 g

Saturated Fat7.7 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium235 mg

Potassium527 mg

Calcium356 mg

Iron1.9 mg

Magnesium48 mg

Phosphorus464 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.5 mg

Folate49 mcg

Choline339 mg

Caffeine0 mg

Water292 g

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 20. The excerpt below is the record exactly as published.

Custarb Sauce. Mix one level table-spoonful of Brown and Poison’s cornflour with half-pint milk, and boil up whilst stirring in the chafing dish. Cook for about ten minutes, then add a few drops of vanilla essence and two yolks of eggs ; sweeten to taste

Cook this with the app: pantry check, scaling, and the assistant.