Breakfast
Bread sauce
Bread sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to taste and a teaspoonful of onion juice.
- Boil up and stir in lightly half a cupful of fine bread-crumbs, previously dried, but not colored in the oven.
Historical transcription
Source method
- 1
Heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to taste and a teaspoonful of onion juice. Boil up and stir in lightly half a cupful of fine bread-crumbs, previously dried, but not colored in the oven. They should be tossed up several times while drying to prevent clotting, and be very crisp.
- 2
Serve with boiled chicken.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.