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Bread Sauce
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
592Calories
19 gProtein
113 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein19 g
Carbohydrates113 g
Fiber35 g
Sugars2.4 g
Total Fat20 g
Saturated Fat5.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2 g
Cholesterol38 mg
Sodium815 mg
Potassium238 mg
Calcium424 mg
Iron20 mg
Magnesium142 mg
Phosphorus299 mg
Zinc2.1 mg
Copper1.4 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A7.1 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate64 mcg
Choline5.8 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 79. The excerpt below is the record exactly as published.
Bread Sauce. 4 oz. fin© Bread Crumbs, ^ oz. Onion, a blade Mace, 1 doz. white Peppercorns, i pint Water, 1 oz. Butter, 3 tablespoonfuls Cream
Cook this with the app: pantry check, scaling, and the assistant.