Bread Sauce (for Poultry or Game)
From Purity flour cookbook, 1917
Season with salt and cayenne pepper.
Presented as published in 1917. 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
1230Calories
19 gProtein
87 gCarbs
89 gFat
Full nutrition (33 nutrients)
Calories1230 kcal
Protein19 g
Carbohydrates87 g
Fiber4.9 g
Sugars6.7 g
Total Fat89 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.2 g
Cholesterol241 mg
Sodium839 mg
Potassium439 mg
Calcium341 mg
Iron5.2 mg
Magnesium60 mg
Phosphorus312 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate116 mcg
Choline16 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 54. The excerpt below is the record exactly as published.
BREAD SAUCE, (FOR POULTRY OR GAME) Put 1 cup of cream in a double boiler with a small piece of onion and piece of whole mace. Let ;cald till well flavored, then remove the onion and mace and add to the cream i cup hne dry bread -rumbs a
Cook this with the app: pantry check, scaling, and the assistant.