Bread Sauce
From The spirit of cookery, 1895
Presented as published in 1895. 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
1262Calories
19 gProtein
87 gCarbs
92 gFat
Full nutrition (33 nutrients)
Calories1262 kcal
Protein19 g
Carbohydrates87 g
Fiber4.9 g
Sugars6.7 g
Total Fat92 g
Saturated Fat51 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.2 g
Cholesterol251 mg
Sodium841 mg
Potassium448 mg
Calcium347 mg
Iron5.2 mg
Magnesium61 mg
Phosphorus317 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate116 mcg
Choline16 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 166. The excerpt below is the record exactly as published.
flavoured milk or cream panada used to lubricate dry game, pheasants and partridges. Fried-Bread Sauce is a savoury fumet, or coulis, drenching fried breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.