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Bread Sauce
From Practical household cookery, 1891
Serves 6
Can substitute milk for cream.
Presented as published in 1891. 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
334Calories
4 gProtein
16 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories334 kcal
Protein3.8 g
Carbohydrates16 g
Fiber1.1 g
Sugars1.9 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.3 g
Cholesterol91 mg
Sodium121 mg
Potassium141 mg
Calcium80 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate20 mcg
Choline3.6 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 42. The excerpt below is the record exactly as published.
BREAD SAUCE. Pour one pint of fresh cream into a stewpan on a moderate fire, and as soon as it begins to foam and swell draw the stewpan away ; then add three ounces of bread- cinimbs, a little salt, pepper, grated nutmeg, and an onion ; boil for five minutes, take the onion out, add an ounce of butter
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