Bread Sauce
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
279Calories
14 gProtein
31 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein14 g
Carbohydrates31 g
Fiber2.6 g
Sugars24 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium2478 mg
Potassium768 mg
Calcium486 mg
Iron0.3 mg
Magnesium59 mg
Phosphorus413 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C11 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate29 mcg
Choline74 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 36. The excerpt below is the record exactly as published.
Bread sauce may also be served with roast fowl. Bread Sauce. a small oniouw. i, tsp. salt. 1% cups milk. f.g. pepper. 34 cup white breadcrumbs. Peel onion and scald in the milk. Add crumbs and seasoning to scalded milk and simmer for ten minutes. Remove onion and serve in a hot sauce boat. Stuffing for Chicken, Beef Steak or Fish 1% cups breadcrumbs. 1% cup melted butter, or 1 tsp. powdered thyme. 1%4 cup finely chopped suet. 1 tsp. powdered parsley. rind and juice of % lemon. 1 tsp. powdered marjoram or savoury. 1 tsp. salt.
Cook this with the app: pantry check, scaling, and the assistant.