vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Bread Soup
From The thorough good cook, 1895
Serves 4
Adjust butter quantity based on soup volume.
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
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 81. The excerpt below is the record exactly as published.
Bread Soup. Cut up the bread (stale) in pieces ; put it into cold water, and let it come to the boil, with some salt and a little butter. Boil slowly for half an hour. At the moment of serving, j^ut three yolks of eggs into the tureen with two ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.