Bread Soup (Soupe au Pain)

Ingredients

• 6 oz. stale bread
• 3 pts. meat boilings or light stock
• A pinch of nutmeg
• | pt. milk
• Seasoning
• 1 egg

Method

1. 1

   Cut the bread in small pieces, crumb and crust together.

2. 2

   Melt the butter in a saucepan and fry the bread for a few minutes until it begins to take colour.

3. 3

   Then add half the meat boilings and simmer for half an hour.

4. 4

   Beat out all lumps with a wire whisk, and when quite smooth add the remainder of the liquid and the seasonings.

5. 5

   Bring to the boil and then draw the saucepan to the side of the fire.

6. 6

   Beat up the egg with the milk, and strain them into the soup, stirring all the time.

7. 7

   Make the soup thoroughly hot, but do not boil again after the egg is added.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 93. The excerpt below is the record exactly as published.

Bread Soup (Soupe au Pain) 6 oz. stale bread. 3 pts. meat boilings or light stock. A pinch of nutmeg. | pt. milk. Seasoning. 1 egg

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