Vanilla Sauce
From 365 desserts, 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
443Calories
19 gProtein
31 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein19 g
Carbohydrates31 g
Fiber0 g
Sugars29 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol764 mg
Sodium126 mg
Potassium447 mg
Calcium388 mg
Iron1.9 mg
Magnesium33 mg
Phosphorus512 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A337 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate99 mcg
Choline601 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 11. The excerpt below is the record exactly as published.
vanilla sauce. Vanilla Sauce. — Put y2 pt. milk in a double boiler to boil. Beat the yolks of 4 eggs with 2 tablespoon fu Is powdered sugar until very light ; then add them to the scald- ing milk ; stir over the fire one minute, turn out to cool ; add a teaspoonful vanilla
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