vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vanilla Cream Sauce
From The national course in home economics, 1917
Serves 2
Recipe by Maria Parloa.
Presented as published in 1917. 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
781Calories
7 gProtein
74 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories781 kcal
Protein7.5 g
Carbohydrates74 g
Fiber0 g
Sugars62 g
Total Fat68 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol225 mg
Sodium22 mg
Potassium352 mg
Calcium240 mg
Iron0.2 mg
Magnesium26 mg
Phosphorus212 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 203. The excerpt below is the record exactly as published.
VANILLA CREAM SAUCE. Beat to a cream three tablespoonfuls of butter and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy add one teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.