vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Sauce
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
681Calories
24 gProtein
81 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein24 g
Carbohydrates81 g
Fiber0.7 g
Sugars80 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium738 mg
Calcium613 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate0.1 mcg
Choline87 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 76. The excerpt below is the record exactly as published.
Custard Sauce. Take two pints of milk, to which add the yolk of two eggs, and beat up ; add a quarter of a pound of sugar, half a saltspoonful of powdered cinnamon and nutmeg, and a bay-leaf
Cook this with the app: pantry check, scaling, and the assistant.