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Bread Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Be careful not to use too much bread-crumb, or the sauce will become thick.
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
555Calories
20 gProtein
52 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein20 g
Carbohydrates52 g
Fiber11 g
Sugars25 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat9 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium226 mg
Potassium1024 mg
Calcium740 mg
Iron7.1 mg
Magnesium148 mg
Phosphorus562 mg
Zinc3.3 mg
Copper1.3 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C11 mg
Vitamin A176 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.2 mg
Folate40 mcg
Choline87 mg
Caffeine0 mg
Water461 g
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. — Into a saucepan put as miich fresh milk as will nearly fin a pint sauce- boat. Add to it a little salt, the same of grated nutmeg, a few peppercorns, a blade or two of mace, and a medium-sized white onion, chopped very fine. Let these boil together, but they must not be allowed to boil over. MHien the chopped onion is quite tender, the milk, &c., are fit for use. Grate into the sauceboat enough of stale bread-crumb to fill it about one-quarter full
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