Vanilla Sauce
From Canadian cook book, 1924
Presented as published in 1924. 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
40Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories40 kcal
Protein0 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium20 mg
Calcium1.5 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus0.8 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)0.1 mg
Folate0 mcg
Caffeine0 mg
Water7.2 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 86. The excerpt below is the record exactly as published.
VANILLA SAUCE. 1. Make as Lemon Sauce; omit lemon juice and rind; add 1 T. vanilla
Cook this with the app: pantry check, scaling, and the assistant.