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English Bread Sauce
From The Swedish, French, American cook book, 1918
Serves 2
Pairs well with any kind of birds.
Presented as published in 1918. 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
597Calories
20 gProtein
93 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein20 g
Carbohydrates93 g
Fiber5.4 g
Sugars13 g
Total Fat26 g
Saturated Fat6.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol61 mg
Sodium929 mg
Potassium435 mg
Calcium380 mg
Iron5.8 mg
Magnesium67 mg
Phosphorus332 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K8.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate128 mcg
Choline39 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 460. The excerpt below is the record exactly as published.
English Bread Sauce ( Sauce au Pain a V Anglaise) Put two cups fresh bread crumbs in a double boiler with one cup milk; add one grated onion, let stew for thirty minutes; when ready to serve, add two tablespoons butter, two tablespoons rich cream
Cook this with the app: pantry check, scaling, and the assistant.