Custard Sauce
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
144Calories
7 gProtein
10 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein6.7 g
Carbohydrates10 g
Fiber0 g
Sugars10 g
Total Fat8.4 g
Saturated Fat3.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol198 mg
Sodium55 mg
Potassium201 mg
Calcium172 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus189 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline161 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 37. The excerpt below is the record exactly as published.
CUSTARD SAUCE. 1 or 2 yolks. i 1 teaspoonful castor sugar. 1 gill milk. I Vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.