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Bread Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Serve with turkey or fowl.
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
693Calories
26 gProtein
106 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein26 g
Carbohydrates106 g
Fiber11 g
Sugars20 g
Total Fat32 g
Saturated Fat7.5 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol62 mg
Sodium5788 mg
Potassium901 mg
Calcium562 mg
Iron8.2 mg
Magnesium117 mg
Phosphorus486 mg
Zinc3.3 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D2.3 mcg
Vitamin C12 mg
Vitamin A343 mcg
Vitamin E3.9 mg
Vitamin K18 mcg
Vitamin B60.6 mg
Vitamin B121.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)9 mg
Folate144 mcg
Choline66 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 42. The excerpt below is the record exactly as published.
Bread Sauce. 1 pint of milk. y^ lb. of the crumbs from a stale loaf. 1 onion. Pounded mace, cayenne and salt to taste. 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.