vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
This sauce is for light puddings.
Presented as published in 1880. 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
353Calories
4 gProtein
69 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein4.2 g
Carbohydrates69 g
Fiber0 g
Sugars68 g
Total Fat6 g
Saturated Fat2.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol189 mg
Sodium27 mg
Potassium95 mg
Calcium79 mg
Iron0.5 mg
Magnesium6.8 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline148 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 138. The excerpt below is the record exactly as published.
Vanilla Sauce. - The whites of two eggs and the yolk of one, half a cupful of powdered sugar, one teaspoonful of vanilla, three table- spoonfuls of mi
Cook this with the app: pantry check, scaling, and the assistant.