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Vanilla Sugar
From The Pattern cook-book, 1890
Serves 8
Allow a tablespoonful of the sugar to a quart of cream.
Presented as published in 1890. 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
204Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories204 kcal
Protein0 g
Carbohydrates51 g
Fiber0 g
Sugars51 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium6.3 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 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
Caffeine0 mg
Water1.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 261. The excerpt below is the record exactly as published.
VANILLA SUGAR. Cut an ounce of vanilla beans into small pieces, mix 6o8 THE PA TTERN COOK-BOOK. them with a pint of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.