Vanilla Sauce
From Student's manual in household arts, 1915
A sour sauce may be made by adding 1 T. vinegar or lemon juice.
Presented as published in 1915. 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
1020Calories
5 gProtein
251 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories1020 kcal
Protein5.4 g
Carbohydrates251 g
Fiber2.6 g
Sugars202 g
Total Fat24 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol63 mg
Sodium542 mg
Potassium101 mg
Calcium161 mg
Iron17 mg
Magnesium20 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 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)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate89 mcg
Choline6.2 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 43. The excerpt below is the record exactly as published.
Vanilla Sauce. L 1 C. boiling water 2 T. flour 1 C. sugar 2 T. butter 1 t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.