Fried-Bread Sauce
From The spirit of cookery, 1895
Presented as published in 1895. 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
374Calories
13 gProtein
68 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein13 g
Carbohydrates68 g
Fiber4.3 g
Sugars5.9 g
Total Fat5 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium693 mg
Potassium185 mg
Calcium173 mg
Iron4.6 mg
Magnesium41 mg
Phosphorus156 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate101 mcg
Choline14 mg
Caffeine0 mg
Water6.2 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 166. The excerpt below is the record exactly as published.
Fried-Bread Sauce is a savoury fumet, or coulis, drenching fried breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.