Bread Sauce

Name: Bread Sauce
Ingredients: French Roll; 5 Peppercorns; 1 Onion; £ pt. of Milk; A tablespoonful of Cream

From Buckmaster's cookery, 1887

This sauce requires constant stirring.

Presented as published in 1887. 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

261Calories

10 gProtein

27 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories261 kcal

Protein10 g

Carbohydrates27 g

Fiber3.1 g

Sugars18 g

Total Fat13 g

Saturated Fat7.6 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol44 mg

Sodium102 mg

Potassium625 mg

Calcium352 mg

Iron0.5 mg

Magnesium48 mg

Phosphorus301 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A79 mcg

Vitamin E0.2 mg

Vitamin K4.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate29 mcg

Choline53 mg

Caffeine0 mg

Water357 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 96. The excerpt below is the record exactly as published.

BREAD SAUCE. Ingredients. French Roll. 5 Peppercorns. 1 Onion. £ pt. of Milk. A tablespoonful of Cream

Cook this with the app: pantry check, scaling, and the assistant.