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Bread Sauce
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
617Calories
27 gProtein
87 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein27 g
Carbohydrates87 g
Fiber10 g
Sugars28 g
Total Fat30 g
Saturated Fat9.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol90 mg
Sodium1789 mg
Potassium868 mg
Calcium809 mg
Iron7.5 mg
Magnesium106 mg
Phosphorus635 mg
Zinc3.1 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D4.7 mcg
Vitamin C6.3 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.8 mg
Folate101 mcg
Choline100 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from Kirmess cook book (1907), page 108. The excerpt below is the record exactly as published.
BREAD SAUCE. Tested. Boil half an onion, and half a cup of fine white bread crumbs in one pint of milk until the desired consistency. Eemove the onion without breaking it, add one tablespoon of butter, one-half teaspoon of salt, and a dash of white pepper
Cook this with the app: pantry check, scaling, and the assistant.