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Vanilla Sauce
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
815Calories
0 gProtein
209 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories815 kcal
Protein0 g
Carbohydrates209 g
Fiber0.1 g
Sugars201 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium11 mg
Potassium13 mg
Calcium11 mg
Iron0.1 mg
Magnesium3.7 mg
Phosphorus3.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 161. The excerpt below is the record exactly as published.
VANILLA SAUCE Stir water in a tablespoon of cornstarch slowly until you have used a cup. x\dd a cup of sugar and cook in a double- boiler till the cornstarch is cooked through and thickens — this will take ten or fifteen minutes. Add an even tablespoon of butter and half a teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.