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Bread Sauce

Name: Bread Sauce
Yield: 8 servings
Ingredients: Giblets; 3 1b. of staic bread; an onion; 10 whole pep- pers; a blade of mace; a little salt; 2 tablespoonfuls of cream; a pint of water

From The Ideal cook book, 1899

Serves 8

Presented as published in 1899. 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

107Calories

4 gProtein

22 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories107 kcal

Protein3.6 g

Carbohydrates22 g

Fiber8.6 g

Sugars0.3 g

Total Fat3.3 g

Saturated Fat1.5 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol3.8 mg

Sodium11 mg

Potassium437 mg

Calcium151 mg

Iron3.5 mg

Magnesium60 mg

Phosphorus55 mg

Zinc0.5 mg

Copper0.5 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A9.7 mcg

Vitamin E0.3 mg

Vitamin K51 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate8 mcg

Choline3.6 mg

Caffeine0 mg

Water67 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 49. The excerpt below is the record exactly as published.

Bread Sauce (to serve with Poultry or Game)— Ingredients—Giblets, 3 1b. of staic bread, an onion, 10 whole pep- pers, a blade of mace, a little salt, 2 tablespoonfuls of cream, a pint of water

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