Brewis
From Lillian Massey school recipes, 1913
Dried, browned crumbs may be used—# ec. will be sufficient.
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 48. The excerpt below is the record exactly as published.
BREWIS. 14 c. bread crumbs. 1 pt. hot milk. 3 tsp. salt. 1 white of egg
Cook this with the app: pantry check, scaling, and the assistant.