Custard Sauce
From Canadian cook book, 1924
Protein 10.7 grams. Fat 10.3 grams. Carbohydrate 8.1 grams.
Presented as published in 1924. 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
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 98. The excerpt below is the record exactly as published.
Custard Sauce. Protein 4.8 grams. Carbohydrate 1.4 grams CUSTARD SAUCE. 1 egg. % c. milk. 3^ gr. saccharin. f.g. salt. 6 drops vanilla.
Cook this with the app: pantry check, scaling, and the assistant.