Custard Sauce
From Science of food & cookery, 1921
Presented as published in 1921. 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
109Calories
5 gProtein
7 gCarbs
7 gFat
Full nutrition (30 nutrients)
Calories109 kcal
Protein4.7 g
Carbohydrates7.2 g
Sugars7.1 g
Total Fat6.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium23 mg
Potassium91 mg
Calcium75 mg
Iron0 mg
Magnesium7.3 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin A19 mcg
Vitamin E1 mg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Water63 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 93. The excerpt below is the record exactly as published.
CUSTARD SAUCE i egg yolk i teaspoon sugar y$ cup milk A few drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.