Bread Sauce
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
1270Calories
19 gProtein
91 gCarbs
114 gFat
Full nutrition (33 nutrients)
Calories1270 kcal
Protein19 g
Carbohydrates91 g
Fiber6.8 g
Sugars12 g
Total Fat114 g
Saturated Fat51 g
Monounsaturated Fat19 g
Polyunsaturated Fat2 g
Cholesterol314 mg
Sodium752 mg
Potassium646 mg
Calcium361 mg
Iron4.9 mg
Magnesium71 mg
Phosphorus344 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.6 mg
Folate130 mcg
Choline23 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 48. The excerpt below is the record exactly as published.
Bread sauce, Wh. Milk or cream, fresh breadcrumbs, 1 onion w. cloves, and butter, cook 10 minutes, sea.
Cook this with the app: pantry check, scaling, and the assistant.