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Vanilla Sauce
From The art of German cooking and baking, 1922
Serves 2
The sauce must be stirred well while boiling. When it is used cold you may add 0.5 cup of whipped cream or the white of 2 beaten to a froth.
Presented as published in 1922. 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
511Calories
21 gProtein
64 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein21 g
Carbohydrates64 g
Fiber0 g
Sugars63 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium518 mg
Calcium357 mg
Iron1.9 mg
Magnesium42 mg
Phosphorus446 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate49 mcg
Choline337 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 82. The excerpt below is the record exactly as published.
VANILLA SAUCE. Quantity for 6 Persons. 1 pt. of milk 4 yolks of eggs % vanilla bean or 1 tsp. of flour 1 tbsp. vanilla extract % cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.