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Bread Sauce for Game
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
736Calories
21 gProtein
83 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein21 g
Carbohydrates83 g
Fiber5.4 g
Sugars20 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol90 mg
Sodium758 mg
Potassium660 mg
Calcium491 mg
Iron4.6 mg
Magnesium76 mg
Phosphorus423 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C5.7 mg
Vitamin A273 mcg
Vitamin E0.9 mg
Vitamin K8.2 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.3 mg
Folate112 mcg
Choline66 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 34. The excerpt below is the record exactly as published.
Bread sauce, for game. To a pint of boiling milk add one whole onion, a bay leaf with two cloves stuck through it, and one and one-half cups of fresh bread crumbs, and boil for a few minutes. Then remove the onion and bay leaf and cloves, and season with salt and Cayenne pepper. Before serving add two ounces of sweet butter
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