Custard Sauce

Name: Custard Sauce
Ingredients: 14 cups scalded milk; 3 tablespoons sugar; Yolks 3 eggs; Few grains salt; 4 teaspoon vanilla

From What to Have for Dinner, 1905

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

412Calories

19 gProtein

41 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories412 kcal

Protein19 g

Carbohydrates41 g

Fiber0 g

Sugars40 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium215 mg

Potassium235 mg

Calcium86 mg

Iron2.7 mg

Magnesium20 mg

Phosphorus298 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.2 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water124 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 3. The excerpt below is the record exactly as published.

Custard Sauce or whipped cream, sweetened and flavored. CUSTARD SAUCE. 14 cups scalded milk 3 tablespoons sugar Yolks 3 eggs Few grains salt 4 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.