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Bread Sauce
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
471Calories
18 gProtein
76 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein18 g
Carbohydrates76 g
Fiber10 g
Sugars22 g
Total Fat13 g
Saturated Fat5.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol29 mg
Sodium555 mg
Potassium849 mg
Calcium533 mg
Iron4.8 mg
Magnesium107 mg
Phosphorus399 mg
Zinc2.4 mg
Copper0.3 mg
Manganese9.7 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A79 mcg
Vitamin E1.5 mg
Vitamin K26 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.4 mg
Folate93 mcg
Choline66 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 40. The excerpt below is the record exactly as published.
Bread Sauce. Half pint of milk, 1 onion, 3 cloves, 2 oz. breadcrumbs, salt, pepper, and a pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.