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Bread Sauce No. 2
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
Nutrition per serving
695Calories
14 gProtein
55 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein14 g
Carbohydrates55 g
Fiber3.9 g
Sugars7.4 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat1.5 g
Cholesterol124 mg
Sodium701 mg
Potassium568 mg
Calcium217 mg
Iron3.5 mg
Magnesium47 mg
Phosphorus216 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A21 mcg
Vitamin E0.3 mg
Vitamin K35 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.2 mg
Folate95 mcg
Choline26 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 servings.
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. 2. — To one cup of sifted bread crumbs add one cup of celery broth, simmer ten min- utes, add one cup of cream and one cup of cooked celery
Cook this with the app: pantry check, scaling, and the assistant.