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Bread Sauce (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Time to make the broth is two hours.
Presented as published in 1892. 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
63Calories
2 gProtein
5 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein2.4 g
Carbohydrates5.4 g
Fiber0.4 g
Sugars2.3 g
Total Fat3.6 g
Saturated Fat1.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol9.9 mg
Sodium115 mg
Potassium126 mg
Calcium13 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate8.7 mcg
Choline8.8 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 261. The excerpt below is the record exactly as published.
Bread Sauce (another way). — Stew the head, neck, and legs of poultry with an onion, a little mace, peppercorns, and salt. Take ' one pint of the broth when strained, pour it hot over twelve ounces of bread-crumbs, boil for ten minutes, and add thi-ee table-spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.