vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Sauce
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
627Calories
31 gProtein
68 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein31 g
Carbohydrates68 g
Fiber0 g
Sugars68 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium644 mg
Potassium756 mg
Calcium534 mg
Iron2.7 mg
Magnesium62 mg
Phosphorus666 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.5 mg
Folate71 mcg
Choline506 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 116. The excerpt below is the record exactly as published.
custard sauce. Custard Sauce. — Scald one and a half cups milk, beat yolks of three eggs, or two whole eggs, add one-fourth cup sugar, one- eighth teaspoonful sal
Cook this with the app: pantry check, scaling, and the assistant.