Vanilla Sauce

Name: Vanilla Sauce
Ingredients: one cupful of cream; one tablespoonful of sugar; one teaspoonful of vanilla; the yolks of three eggs

From High living, 1904

Presented as published in 1904. 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

1035Calories

13 gProtein

23 gCarbs

98 gFat

Full nutrition (32 nutrients)

Calories1035 kcal

Protein13 g

Carbohydrates23 g

Fiber0 g

Sugars13 g

Total Fat98 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium49 mg

Potassium234 mg

Calcium144 mg

Iron0 mg

Magnesium15 mg

Phosphorus134 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.9 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate0 mcg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 28. The excerpt below is the record exactly as published.

Vanilla Sauce — Boil one cupful of cream with one tablespoonful of sugar and one teaspoonful of vanilla, and while hot stir in the yolks of three eggs

Cook this with the app: pantry check, scaling, and the assistant.