vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Vanilla Cream Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
450Calories
15 gProtein
71 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein15 g
Carbohydrates71 g
Fiber0 g
Sugars68 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium441 mg
Calcium329 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus349 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate30 mcg
Choline190 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 17. The excerpt below is the record exactly as published.
vanilla cream sauce. Vanilla cream sauce. Boil one pint of milk with one-quarter of a split vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.