Vanilla Sauce

Name: Vanilla Sauce
Ingredients: 3^ sc. c. of sugar; 1 c. boiling water; 1 tbsp. corn starch or 2 of flour; 1 tsp. vanilla; 1 tbsp. butter

From Domestic science, principles and application, 1914

Presented as published in 1914. 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

1378Calories

5 gProtein

345 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories1378 kcal

Protein4.6 g

Carbohydrates345 g

Fiber2.6 g

Sugars302 g

Total Fat13 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol31 mg

Sodium542 mg

Potassium90 mg

Calcium158 mg

Iron16 mg

Magnesium18 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.5 mg

Folate76 mcg

Choline6.2 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 59. The excerpt below is the record exactly as published.

Vanilla Sauce 3^ sc. c. of sugar 1 c. boiling water 1 tbsp. corn starch or 2 of flour 1 tsp. vanilla 1 tbsp. butter

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