Vanilla Sauce

Name: Vanilla Sauce
Ingredients: Boil 2 cups of sugar; 1 cup of water; 6 minutes; add 2 tablespoons of butter; 1 teaspoon Vanilla

From Crescent cook book, 1920

Presented as published in 1920. 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

1562Calories

0 gProtein

401 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories1562 kcal

Protein0 g

Carbohydrates401 g

Fiber0 g

Sugars402 g

Total Fat23 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol63 mg

Sodium14 mg

Potassium22 mg

Calcium15 mg

Iron0.2 mg

Magnesium4.6 mg

Phosphorus5.4 mg

Zinc0.1 mg

Copper0.1 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

Water244 g

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 6. The excerpt below is the record exactly as published.

VANILLA SAUCE Boil 2 cups of sugar and 1 cup of water 6 minutes; add 2 tablespoons of butter and 1 teaspoon Vanilla

Cook this with the app: pantry check, scaling, and the assistant.