Vanilla Sauce
From The spirit of cookery, 1895
Presented as published in 1895. 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
319Calories
14 gProtein
23 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein14 g
Carbohydrates23 g
Fiber0.1 g
Sugars16 g
Total Fat18 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium175 mg
Potassium399 mg
Calcium302 mg
Iron0.4 mg
Magnesium34 mg
Phosphorus258 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline44 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 167. The excerpt below is the record exactly as published.
Vanilla Sauce is milk and yolks with a liaison of flour, flavoured with a piece of cinnamon and a portion of a pod of vanilla
Cook this with the app: pantry check, scaling, and the assistant.