Milk, Cream, or Water Sauce

Name: Milk, Cream, or Water Sauce
Ingredients: me pint of milk; two teaspoonsfull of corn starch; ounces of sugar; the yelk of four eggs, or twtfwBole eggs; Any flavoriug may be used, such as vanilla, orange, lemon, almonds blanched, chocolate

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

1035Calories

41 gProtein

142 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1035 kcal

Protein41 g

Carbohydrates142 g

Fiber0 g

Sugars137 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol802 mg

Sodium471 mg

Potassium1009 mg

Calcium713 mg

Iron3.6 mg

Magnesium82 mg

Phosphorus889 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate94 mcg

Choline675 mg

Caffeine0 mg

Water582 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 24. The excerpt below is the record exactly as published.

MILK, CREAM, OR WATER SAUCE. me pint of milk, two teaspoonsfull of corn starch, ounces of sugar, the yelk of four eggs, or twtfwBole eggs. Any flavoriug may be used, such as vanilla, orange, lemon, almonds blanched, chocolate

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