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Custard Sauce
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
207Calories
1 gProtein
51 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein0.6 g
Carbohydrates51 g
Fiber0 g
Sugars50 g
Total Fat4.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol41 mg
Sodium2.4 mg
Potassium6.7 mg
Calcium5.1 mg
Iron0.2 mg
Magnesium0.7 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.2 mcg
Choline23 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 167. The excerpt below is the record exactly as published.
Custard Sauce One and a half cupf uls of sugar, two tablespoonfuls of butter, the yolk of one egg, mixed with a level tablespoonful of flour and one of water
Cook this with the app: pantry check, scaling, and the assistant.