Bread Sauce
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
566Calories
25 gProtein
75 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein25 g
Carbohydrates75 g
Fiber5 g
Sugars33 g
Total Fat19 g
Saturated Fat9.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium586 mg
Potassium1056 mg
Calcium733 mg
Iron2.9 mg
Magnesium96 mg
Phosphorus625 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C11 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K4.2 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate86 mcg
Choline104 mg
Caffeine0 mg
Water567 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 29. The excerpt below is the record exactly as published.
BREAD SAUCE. Cook in double boiler for thirty minutes two cupfuls milk, one-half cupful toasted bread crumbs, and one small onion. Remove onion and add a little salt and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.