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Vanilla Sauce for Bread Pudding
From The Toronto Cook Book, 1915
Serves 1
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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 80. The excerpt below is the record exactly as published.
One-half cup sugar, one cup boiled water, one tablespoon cornstarch, or one and a half tablespoons flour, two tablespoons butter, one and a half of vanilla, few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.