Vanilla Sauce
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
1519Calories
80 gProtein
127 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories1519 kcal
Protein80 g
Carbohydrates127 g
Fiber0.2 g
Sugars130 g
Total Fat78 g
Saturated Fat45 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.7 g
Omega-30.3 g
Cholesterol292 mg
Sodium926 mg
Potassium3663 mg
Calcium2998 mg
Iron0.1 mg
Magnesium292 mg
Phosphorus2468 mg
Zinc10 mg
Copper0 mg
Manganese0 mg
Vitamin D23 mcg
Vitamin C0 mg
Vitamin A780 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B1213 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)3.4 mg
Niacin (B3)2.6 mg
Folate0.6 mcg
Choline434 mg
Caffeine0 mg
Water2147 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 70. The excerpt below is the record exactly as published.
VANILLA SAUCE. 5 pint of milk. I 1 tablespoonful of sugar. 1 teaspoonful of cornflour. | 1 egg. Vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.