Custard Sauce

Name: Custard Sauce
Ingredients: 2 cups milk; ¼ cup sugar; 1 tsp. vanilla extract; 6 egg yolks or 3 whole eggs

From Waldensian cookery, 1957

Presented as published in 1957. 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

840Calories

32 gProtein

74 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories840 kcal

Protein32 g

Carbohydrates74 g

Fiber0 g

Sugars74 g

Total Fat45 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium186 mg

Potassium739 mg

Calcium600 mg

Iron0 mg

Magnesium59 mg

Phosphorus493 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E6 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water485 g

As published

This recipe was extracted from Waldensian cookery (1957), page 35. The excerpt below is the record exactly as published.

CUSTARD SAUCE 2 cups milk 4 cup sugar 1 tsp. vanilla extract 6 egg yolks or 3 whole eggs

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