Vanilla Sauce
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
519Calories
27 gProtein
26 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein27 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium751 mg
Calcium601 mg
Iron0 mg
Magnesium60 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water489 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 50. The excerpt below is the record exactly as published.
Vanilla Sauce. — Put A pint milk in small saucepan over fire; when scalding hot, add yolks 3 eggs ; stir until thick as boiled custard ; add, when taken from the fire and cooled, 1 tablespoon extract vanilla and whites of eggs whipped stiff
Cook this with the app: pantry check, scaling, and the assistant.