Vanilla Sauce
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
375Calories
8 gProtein
74 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein8.2 g
Carbohydrates74 g
Fiber1.3 g
Sugars51 g
Total Fat9.2 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol196 mg
Sodium341 mg
Potassium104 mg
Calcium105 mg
Iron8.9 mg
Magnesium14 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate55 mcg
Choline150 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 44. The excerpt below is the record exactly as published.
vanilla sauce. VANILLA SAUCE ^ cup boiling water; 4 tablespoons sugar; 2 level tea- spoons corn starch ; 1 teaspoon butter ; 1 yolk egg ; ^ teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.