Bread Sauce
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Can add gravy from the dripping-pan.
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
719Calories
30 gProtein
100 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein30 g
Carbohydrates100 g
Fiber4.9 g
Sugars30 g
Total Fat32 g
Saturated Fat10 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol90 mg
Sodium977 mg
Potassium945 mg
Calcium799 mg
Iron5.2 mg
Magnesium105 mg
Phosphorus673 mg
Zinc3.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K7.1 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.7 mg
Folate116 mcg
Choline103 mg
Caffeine0 mg
Water439 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 54. The excerpt below is the record exactly as published.
pepper to taste. Serve with boiled veal, or poultry, or mutton. ANCHOVY SAUCE. Make the batter sauce, and stir into it four tablespoon- fnla of essence of anchovy and one of lemon-juice. BREAD SAUCE. One pint milk, one cup bread-crumbs (very fine), one onion, sliced, a pinch of mace, pepper and salt to taste, three table spoonfuls batter
Cook this with the app: pantry check, scaling, and the assistant.