Bread Sauce

Name: Bread Sauce
Ingredients: j lb. stale bread; 1 pint milk; 1 large onion; 4 cloves; 6 peppercorns; Pepper and salt to taste; A little nutmeg

From Cookery book and general axioms for plain cookery, 1890

If liked, 1 oz. of butter can be added, and it is a great improvement.

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

413Calories

19 gProtein

51 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories413 kcal

Protein19 g

Carbohydrates51 g

Fiber9.9 g

Sugars30 g

Total Fat18 g

Saturated Fat10 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.3 g

Omega-30.2 g

Cholesterol58 mg

Sodium247 mg

Potassium1186 mg

Calcium771 mg

Iron2.9 mg

Magnesium129 mg

Phosphorus560 mg

Zinc2.8 mg

Copper0.2 mg

Manganese13 mg

Vitamin D4.7 mcg

Vitamin C11 mg

Vitamin A158 mcg

Vitamin E2.1 mg

Vitamin K33 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1 mg

Folate34 mcg

Choline104 mg

Caffeine0 mg

Water565 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 38. The excerpt below is the record exactly as published.

Bread Sauce. 85 BREAD SAUCE. Ingredients : — j lb. stale bread. 1 pint milk. 1 large onion. 4 cloves. 6 peppercorns. Pepper and salt to taste. A little nutmeg

Cook this with the app: pantry check, scaling, and the assistant.