Potato Rolls for Dessert
From 365 desserts, 1900
Vanilla Sauce: Put ½ pt. milk in a double boiler to boil. Beat the yolks of 4 eggs with 2 tablespoonfuls powdered sugar until very light; then add them to the scalding milk; stir over the fire for one minute, turn out to cool; add a teaspoonful of vanilla, mix and stand away until very cold.
Presented as published in 1900. 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
1016Calories
22 gProtein
162 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1016 kcal
Protein22 g
Carbohydrates162 g
Fiber8.7 g
Sugars109 g
Total Fat44 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat5 g
Omega-30.4 g
Cholesterol463 mg
Sodium1509 mg
Potassium1397 mg
Calcium215 mg
Iron3 mg
Magnesium77 mg
Phosphorus480 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0.5 mg
Vitamin A403 mcg
Vitamin E2.4 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.7 mg
Folate74 mcg
Choline366 mg
Caffeine0 mg
Water437 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 10. The excerpt below is the record exactly as published.
Potato Rolls for Dessert. Put 2 cups of mashed potatoes in the Key- stone beater ; add ^ cup sugar, yolks of 2 eggs, tablespoonful of butter, y2 nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.