Bread Sauce
From The girl's own cookery book, 1882
For variety’s sake, a little nutmeg may be added to the sauce.
Presented as published in 1882. 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
379Calories
16 gProtein
57 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein16 g
Carbohydrates57 g
Fiber5 g
Sugars21 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol29 mg
Sodium410 mg
Potassium694 mg
Calcium421 mg
Iron2.6 mg
Magnesium66 mg
Phosphorus363 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K6.7 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.3 mg
Folate74 mcg
Choline59 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 67. The excerpt below is the record exactly as published.
read sauce is a very great favourite in English homes. To make it, prepare about an ounce and a half of bread- crumbs by rubbing stale bread through a wire sieve. Put these in a stewpan with half a pint of milk, add a litde salt, and five or six peppercorns. Let the crumbs soak for a few minutes only, then put the stewpan on the fire, and stir the sauce till it boils. Remove the peppercorns, add a tablespoonful of cream, and serve. If liked, a small onion can be boiled with the bread-crumbs and removed with the peppercorns. Many people would consider it a great improvement. For variety’s sake, a little nutmeg
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