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Bread Sauce (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories3.8 kcal
Protein0.2 g
Carbohydrates0.3 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium2.4 mg
Potassium9.4 mg
Calcium7.7 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.1 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 14. The excerpt below is the record exactly as published.
read Sauce (2.) Slice white bread and onions (according to taste) into a saucepan, fill it with milk and let it boil till tne onions are quite tender. Work it well through a fine sieve, add butter, a little good cream, a very little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.