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Bread Sauce
From The new practical housekeeping, 1890
Serves 3
Serve with roast fowl or game.
Presented as published in 1890. 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
769Calories
28 gProtein
155 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein28 g
Carbohydrates155 g
Fiber33 g
Sugars9.8 g
Total Fat23 g
Saturated Fat3.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.8 g
Omega-30.2 g
Cholesterol53 mg
Sodium871 mg
Potassium1687 mg
Calcium690 mg
Iron17 mg
Magnesium242 mg
Phosphorus388 mg
Zinc3.4 mg
Copper1.9 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A252 mcg
Vitamin E1.1 mg
Vitamin K172 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.4 mg
Folate183 mcg
Choline31 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 90. The excerpt below is the record exactly as published.
Bread Sauce, — Put giblets of a fowl with the neck and legs in a saucepan with one onion, twelve whole peppers, one blade mace, salt to taste, and rather more than a pint water ; let simmer one hour, strain the liquor over three-fourths pound bread crumbs, cover and leave one hour where it will keep warm, then beat up with a ibrk until nice and smooth ; boil three or four minutes, stirring until rather thick, add three tablespoons melted butter
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