Bread Raspings Soup
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 35. The excerpt below is the record exactly as published.
BREAD RASPINGS SOUP. Pound in a mortar one pound of crust of bread, or grate a one-pound loaf ; boil one pint of broth ; pour in the bread -raspings, a small quantity at a time ; stir well to prevent clotting, and after ten minutes* ebullition draw the stewpan away from the fire, add a few pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.