vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Sauce
From Delta Gamma cook book, 1922
Serves 4
Recipe by Harriet Waterman (Chi).
Presented as published in 1922. 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
245Calories
2 gProtein
53 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein2.4 g
Carbohydrates53 g
Fiber0 g
Sugars52 g
Total Fat3.4 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol95 mg
Sodium16 mg
Potassium58 mg
Calcium49 mg
Iron0.3 mg
Magnesium4.4 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline75 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 90. The excerpt below is the record exactly as published.
Custard Sauce ^ cup milk yolks of 2 eggs 1 cup sugar 1 teaspoon vanilla pinch of salt 1 teaspoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.