Custard Sauce or Filling for Cakes

Name: Custard Sauce or Filling for Cakes
Ingredients: 1 pint of milk; 2 tablespoons of corn starch; 1/2 cup of white sugar; the yolks of 3 eggs; 1 teaspoon of vanilla

From Historic Paxton, her days and her ways, 1722-1913, 1913

Especially nice for sponge cake.

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

918Calories

24 gProtein

140 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories918 kcal

Protein24 g

Carbohydrates140 g

Fiber0.1 g

Sugars125 g

Total Fat29 g

Saturated Fat14 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol609 mg

Sodium213 mg

Potassium796 mg

Calcium667 mg

Iron1.5 mg

Magnesium62 mg

Phosphorus694 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7.4 mcg

Vitamin C0 mg

Vitamin A350 mcg

Vitamin E1.6 mg

Vitamin K0.4 mcg

Vitamin B60.5 mg

Vitamin B123.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate74 mcg

Choline505 mg

Caffeine0 mg

Water460 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 71. The excerpt below is the record exactly as published.

Custard Sauce or Filling for Cakes (Mrs. Arthur Bailey.) Bring 1 pint of milk to boiling point in a double boiler. Moisten 2 tablespoons of corn starch and % cup of white sugar with a little of the cold milk. Add to this the yolks of 3 eggs. Mix thoroughly and add to the boiling milk. Stir constantly until it is thick. Remove from the fire and add 1 teaspoon of vanilla

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