Custard Sauce
From Our favorite recipes (Stake Relief Society, 1954), 1954
Makes 2 cups.
Presented as published in 1954. 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
621Calories
24 gProtein
61 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein24 g
Carbohydrates61 g
Fiber0 g
Sugars62 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium2519 mg
Potassium739 mg
Calcium602 mg
Iron0 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin K0 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 mcg
Choline87 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 20. The excerpt below is the record exactly as published.
CUSTARD SAUCE 2c. milk 1 tsp. vanilla 3 egg yolks t tsp. salt 3 tbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.