vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vanilla Sauce
From The bride's cook book, 1915
Serves 2
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
622Calories
2 gProtein
162 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein2.4 g
Carbohydrates162 g
Fiber1.7 g
Sugars138 g
Total Fat6.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium277 mg
Potassium124 mg
Calcium87 mg
Iron8.7 mg
Magnesium11 mg
Phosphorus25 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate35 mcg
Choline6.8 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 41. The excerpt below is the record exactly as published.
VANILLA SAUCE 1 Cup Boiling Water « 1 Cup Honey or Maple Syrup 1 Tablespoon Corn Starch 1 Tablespoon Butter 1 Teaspoon Vanilla
Cook this with the app: pantry check, scaling, and the assistant.