Bread Sauce
From The "ideal" cookery book, 1902
A quick way of making it.
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
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 13. The excerpt below is the record exactly as published.
Bread Sauce. (A Quick Way of making it). Put about J-pint milk into a pan, with some stale bread broken in, let it boil and then beat with a fork. If not stiff enough, add more bread. Season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.