Vanilla Sauce
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
513Calories
20 gProtein
70 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein20 g
Carbohydrates70 g
Fiber0 g
Sugars68 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol563 mg
Sodium232 mg
Potassium284 mg
Calcium141 mg
Iron2.7 mg
Magnesium24 mg
Phosphorus343 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A255 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline449 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 73. The excerpt below is the record exactly as published.
VANILLA SAUCE. The whites of two eggs and the yolk of one, half a oupfol of- powdered sugar, one teaspoonful of vanilla, three table- spoonfuls of mil
Cook this with the app: pantry check, scaling, and the assistant.