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Bread Sauce
From Cookery and housekeeping, 1882
Serves 2
If no cream is used, substitute milk for water.
Presented as published in 1882. 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
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 118. The excerpt below is the record exactly as published.
Bread Sauce. Cut up the crumb of white bread into thin slices. Steep in cold water with some peppercorns, and one small onion. Simmer till quite soft. Then beat into a nearly smooth paste. To this add \ lb. of fresh butter, and two tablespoonsful of cream
Cook this with the app: pantry check, scaling, and the assistant.