Vanilla Sauce
From Principles of cooking, 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
604Calories
4 gProtein
147 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories604 kcal
Protein3.8 g
Carbohydrates147 g
Fiber2.7 g
Sugars101 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium541 mg
Potassium72 mg
Calcium155 mg
Iron16 mg
Magnesium15 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 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)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 41. The excerpt below is the record exactly as published.
Vanilla Sauce. Vanilla Sauce. — Mix thoroughly one tablespoon of cornstarch, one half cup of sugar, speck of salt; add one cup of boiling water and one tablespoon of butter. Cook until it thickens, stirring constantly. Add one teaspoon of vinegar and one half teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.