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
No method was recorded for this recipe.
Nutrition per serving
658Calories
14 gProtein
114 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein14 g
Carbohydrates114 g
Fiber0 g
Sugars115 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
Calcium331 mg
Iron0.9 mg
Magnesium38 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
Water262 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.