vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Bread Sauce
From Consult me, 1902
Serves 4
Cream enhances the flavor.
Presented as published in 1902. 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
122Calories
2 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein2.2 g
Carbohydrates12 g
Fiber1 g
Sugars2.3 g
Total Fat7.7 g
Saturated Fat4.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol20 mg
Sodium94 mg
Potassium80 mg
Calcium22 mg
Iron0.7 mg
Magnesium9 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline4.7 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 87. The excerpt below is the record exactly as published.
BREAD SAUCE. — Grate some old bread into a basin ; pour boiling new milk upon It ; add an onion with five cloves stuck in It, with pepper and salt to taste. Cover it, and simmer in a slow oven. When enough, take out the onion and cloves ; beat it well, and add a little melted butter. The addition of cream very much improves this sauce
Cook this with the app: pantry check, scaling, and the assistant.