Bread Soup (Brod-Bnppe)
From German cookery for the English kitchen, 1906
With the soup prepared as described, ½ lb. of apples may be boiled and passed through the sieve with the bread. Add sugar and lemon peel to taste. Prunes may be substituted for the apples.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 13. The excerpt below is the record exactly as published.
I quart witter. 4 oz. GermaD bread. I oz. butter. Salt.
Cook this with the app: pantry check, scaling, and the assistant.