vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
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
603Calories
13 gProtein
75 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein13 g
Carbohydrates75 g
Fiber7.1 g
Sugars8.9 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol61 mg
Sodium679 mg
Potassium345 mg
Calcium222 mg
Iron5.2 mg
Magnesium60 mg
Phosphorus183 mg
Zinc1.6 mg
Copper0.3 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A195 mcg
Vitamin E1.2 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate113 mcg
Choline25 mg
Caffeine0 mg
Water78 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
Cook this with the app: pantry check, scaling, and the assistant.