Custard Sauce
From Lillian Massey school recipes, 1913
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
643Calories
11 gProtein
114 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein11 g
Carbohydrates114 g
Fiber0 g
Sugars114 g
Total Fat13 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium395 mg
Calcium303 mg
Iron0.1 mg
Magnesium32 mg
Phosphorus247 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 33. The excerpt below is the record exactly as published.
CUSTARD SAUCE. 1 c. milk. & c. Sugar. Yolk of 1 egg. Salt. 4+ tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.