Brewis
From The Cook County cook book, 1912
Serves 1
This was a favorite with our grandmothers.
Presented as published in 1912. 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
- Heat 2 cups of slightly salted milk
- stir in a cup of the dried crumbs
- Add a tablespoon of butter
Method
Heat the milk until it boils, stir in the dried crumbs, add butter, and cook, beating steadily, for 5 minutes.
Serve with cream or milk.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 1. The excerpt below is the record exactly as published.
BREWIS. — Dry bread in the oven and crush with rolling pin into crumbs. Heat 2 cups of slightly salted milk, and when it boils, stir in a cup of the dried crumbs. Add a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.