Fluff, or Vanelia Sauce

Name: Fluff, or Vanelia Sauce
Ingredients: 3 yolks of eggs; £ gill of milk; 2 ozs. castor sugar; 2 whites of eggs; 1 teaspoonful vanilla essence

From Sea Cookery, 1911

Presented as published in 1911. 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

619Calories

33 gProtein

61 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein33 g

Carbohydrates61 g

Fiber0 g

Sugars61 g

Total Fat26 g

Saturated Fat9 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol937 mg

Sodium379 mg

Potassium441 mg

Calcium216 mg

Iron4.4 mg

Magnesium38 mg

Phosphorus557 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5.6 mcg

Vitamin C0 mg

Vitamin A419 mcg

Vitamin E2.7 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.3 mg

Folate118 mcg

Choline746 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 43. The excerpt below is the record exactly as published.

FLUFF, OR VANELLA SAUCE. 3 yolks of eggs £ gill of milk 2 ozs. castor sugar 2 whites of eggs \ teaspoonful vanilla essence

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