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Vanilla Sauce
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 34. The excerpt below is the record exactly as published.
vanilla sauce. Vanilla Sauce. Boil some Indian corn flour with water and sugar to the consistency of thinnish cream, season with vanilla essence and half a glass of Marischino
Cook this with the app: pantry check, scaling, and the assistant.