Bread Sauce No. 1
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 58. The excerpt below is the record exactly as published.
Bread Sauce No. i. — To one cup of sifted bread crumbs add half a cup of finely minced onion and one cup of sweet milk. Simmer ten minutes, add a cup of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.