Bread Soup

Ingredients

• lb. scraps of bread
• 1 oz. dry grated cheese
• 1 oz. dripping
• 3 pints cold water
• % teaspoonful salt
• 1 pinch pepper
• 1 pinch

Method

1. 1

   Put the bread in the cold water with the dripping, salt and pepper; bring slowly to the boil and simmer for one and a half hours.

2. 2

   Crush the bread smooth.

3. 3

   Add the grated cheese, boil five minutes longer, pour the soup into the tureen, add the grated nutmeg and serve hot.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 22. The excerpt below is the record exactly as published.

2 oz. dry grated cheese; iy oz. flour; 2 oz. dripping; 3 pints cold water ; y teaspoonful salt ; 1 pinch pepper. Skin and scald the onions ; let them become cold and quite dry. Cut into thin slices and dry them ; fry SOUPS. 51 gSfigiSISaaS? “Cmore delicate soup is wanted, pass it through a colander when ready,- to keep back the pieces Town Vegetable Soup.-tf^r a amll carrot • 1 small turnip ; 1 small onion , i oz. oatme , I y2 oz. dripping ; 3 pints cold water , yi easp SalCleLsenthe°carrot and turnip ; skin and scald the onion Chop them all very small and dry them with a cloth. Brown the vegetables to a golden colour with the dripping in a stew pan ; put m the oatmeal, staring tin it also fs a golden colour. Draw the pa « side to allow the contents to cool a little. Pour in the cold water gradually, stirring till the whole is quite smooth. Bring to the boil, and boil slowly for at least one hour. Add the pepper and salt a quarter of a hour before serving. , . . , f Any other vegetables may be used instead of the above. Flour may be used instead of oatmeal. Bread Soup. — Required: lb. scraps of bread , 1 oz dry grated cheese 5 1 oz. dripping ; 3 pints cold water; % teaspoonful salt; 1 pinch pepper

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