Vanilla or Almond Sauce
From German cookery for the English kitchen, 1906
The sauce is improved if the yolks of 2 eggs are added, but in that case, half the quantity of potato flour must be taken.
Presented as published in 1906. 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
658Calories
20 gProtein
95 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein20 g
Carbohydrates95 g
Fiber2.6 g
Sugars82 g
Total Fat23 g
Saturated Fat9.6 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol58 mg
Sodium194 mg
Potassium985 mg
Calcium648 mg
Iron0.8 mg
Magnesium106 mg
Phosphorus585 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0.5 mg
Vitamin A156 mcg
Vitamin E3.9 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.5 mg
Folate9.8 mcg
Choline100 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 33. The excerpt below is the record exactly as published.
Vanilla or Almond Sauce.) For 6 Persons, Time of Preparation : \ hour. I pint milk. \ oz. bitter almonds or A stick of vanilla. 2 oz. sugar. \ oz. potato flour. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.