Bread Sauce
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
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
352Calories
18 gProtein
37 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein18 g
Carbohydrates37 g
Fiber2.6 g
Sugars30 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium191 mg
Potassium950 mg
Calcium634 mg
Iron0.3 mg
Magnesium73 mg
Phosphorus536 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C11 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate29 mcg
Choline96 mg
Caffeine0 mg
Water563 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 30. The excerpt below is the record exactly as published.
BREAD SAUCE. To one pint of milk in saucepan add one onion, blade of mace, salt and cayenne pepper to suit taste. Stew gently. As soon as onion is cooked take it out and add enough stale bread crumbs to thicken
Cook this with the app: pantry check, scaling, and the assistant.