vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Bread Sauce

Name: Bread Sauce
Yield: 1 servings
Ingredients: 1/2 cup dry bread crumbs; 1 tablespoon butter; 1 cup milk; /4 teaspoon salt; /^- 14 small onion sliced; Dash of pepper; Dash of nutmeg

From The Institute cook book, 1913

Serves 1

This is used with partridges, quail and grouse.

Presented as published in 1913. 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

585Calories

21 gProtein

84 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories585 kcal

Protein21 g

Carbohydrates84 g

Fiber15 g

Sugars18 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol61 mg

Sodium1948 mg

Potassium982 mg

Calcium577 mg

Iron6.2 mg

Magnesium149 mg

Phosphorus459 mg

Zinc2.8 mg

Copper0.8 mg

Manganese4.6 mg

Vitamin D2.3 mcg

Vitamin C5.1 mg

Vitamin A92 mcg

Vitamin E0.5 mg

Vitamin K69 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.6 mg

Folate102 mcg

Choline59 mg

Caffeine0 mg

Water259 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 43. The excerpt below is the record exactly as published.

BREAD SAUCE 1/2 cup dry bread crumbs 1 tablespoon butter 1 cup milk '/4 teaspoon salt /^- 14 small onion sliced Dash of pepper Dash of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.