Bread Soup

Name: Bread Soup
Ingredients: a quarter of a pound of scraps of bread; three pints of cold water; one ounce of dripping; half a teaspoonful of salt; a quarter of a teaspoonful of pepper; half the quantity of grated nutmeg; one ounce of grated cheese; yolks of two eggs

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

492Calories

14 gProtein

6 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein14 g

Carbohydrates5.7 g

Fiber0.4 g

Sugars0.2 g

Total Fat46 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat8.3 g

Omega-30 g

Cholesterol421 mg

Sodium1736 mg

Potassium101 mg

Calcium343 mg

Iron1.2 mg

Magnesium29 mg

Phosphorus316 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A194 mcg

Vitamin E1.8 mg

Vitamin K1.7 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate52 mcg

Choline318 mg

Caffeine0 mg

Water1443 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 20. The excerpt below is the record exactly as published.

Bread Soup. Take a quarter of a pound of scraps of bread ; put them into a pan with three pints of cold water, one ounce of dripping, half a teaspoonful of salt, a quarter of a teaspoon- ful of pepper, and half the quantity of grated nutmeg ; simmer all slowly one hour and a half ; remove it from the fire ; rub it quite smooth ; add one ounce of grated cheese ; pour it slowly into the tureen on to the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.