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Custard Sauce

Name: Custard Sauce
Yield: 1 servings
Ingredients: one and a half cups milk; the yolks of two to three eggs; five tablespoons sugar; half tablespoon cornstarch; a small pinch of salt

From The Swedish, French, American cook book, 1918

Serves 1

Presented as published in 1918. 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

25 gProtein

84 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories621 kcal

Protein25 g

Carbohydrates84 g

Fiber0 g

Sugars81 g

Total Fat21 g

Saturated Fat9.9 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol416 mg

Sodium282 mg

Potassium688 mg

Calcium506 mg

Iron1.8 mg

Magnesium56 mg

Phosphorus568 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate47 mcg

Choline359 mg

Caffeine0 mg

Water399 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 470. The excerpt below is the record exactly as published.

Custard Sauce ( Sauce au Flan) Put one and a half cups milk on stove. Stir to a souffle the yolks of two to three eggs with five tablespoons sugar; add half tablespoon cornstarch to the sugar and yolks, beat again well with a small pinch of salt

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