Custard Sauce

Name: Custard Sauce
Ingredients: c. milk; + tbsp. sugar; yolk of egg; Salt; 4 drops vanilla

From Lillian Massey school recipes, 1913

For Lemon Custard Sauce, cook thin shaving lemon rind with milk. It is removed when custard is strained.

Presented as published in 1913. 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

324Calories

14 gProtein

27 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories324 kcal

Protein14 g

Carbohydrates27 g

Fiber0 g

Sugars27 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium166 mg

Potassium464 mg

Calcium330 mg

Iron0.9 mg

Magnesium37 mg

Phosphorus346 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 65. The excerpt below is the record exactly as published.

CUSTARD SAUCE. c. milk. + tbsp. sugar. yolk of egg. Salt. 4 drops vanilla

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