Bread Sauce
From Culinary jottings, 1885
Serve with grilled fowl.
Presented as published in 1885. 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
409Calories
18 gProtein
39 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein18 g
Carbohydrates39 g
Fiber8 g
Sugars24 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol74 mg
Sodium245 mg
Potassium1013 mg
Calcium756 mg
Iron2.8 mg
Magnesium119 mg
Phosphorus529 mg
Zinc2.6 mg
Copper0.1 mg
Manganese13 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E2.1 mg
Vitamin K37 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate5.8 mcg
Choline95 mg
Caffeine0 mg
Water440 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 262. The excerpt below is the record exactly as published.
bread sauce, and fried potatoes « la Lyonnaise (page 132), and garnish with water-cress. Do not forget the bread sauce receipt I gave at page SS. Simmer till tender a Bellary onion in Bread sauce. • , ci ^^^ ^,^ -i a pint 01 milk with a dozen pepper corns, a pinch of nutmeg, and four cloves ; strain when the onion is quite pulpy, pour the strained milk over the grated bread-crumbs, and heat it up again, adding a spoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.