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Bread Sauce
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 53. The excerpt below is the record exactly as published.
BEEAD SAUCE Milk 2 cups, Bread-crumbs, ^/^ cup, Butter, 2 tablespoons, Onion, i^, Cloves, 2, Parsley, 1 sprig. Mace, 1 blade. Salt, y2 teaspoon, Paprika, i/^ teaspoon
Cook this with the app: pantry check, scaling, and the assistant.