Indian-Bread Brewis

Ingredients

• a pint of cream
• a pint of milk
• a table-spoonful of butter
• a teaspoonful of salt
• half a dozen slices of bread

Method

1. 1

   Put cream and milk into a double-boiler, heat to boiling-point without boiling.

2. 2

   Add butter and salt.

3. 3

   Toast bread slices, dip in milk and cream, lay in a hot dish, pour remaining liquid over, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 424. The excerpt below is the record exactly as published.

Indian-Bread Brewis. Put a pint of cream and a pint of milk into a double- boiler, and heat to the boiling-point without actually allowing the liquid to boil ; then add a table-spoonful of butter and a teaspoonf ul of salt. Keep the boiler in a warm place while toasting half a dozen slices of bread. Dip the slices singly into the milk and cream, and after- ward lay them in a hot deep dish. Pour over them any milk and cream which may remain in the boiler, and serve the brewis hot. If cream be plentiful it will be well to use a quart instead of a pint of milk, and a pint of cream. Or a quart of milk may be used, and no cream, though in this case the slices of toast should be buttered lightly before being dipped. * Ground Rice Bread. To make a sheet of this bread one must take a cup- ful of ground rice, a cupful of wheat flour, half a tea- fit 802 MISS PARLOA'S KITCHEN COMPANION. spoonful of soda, a teaspoonful of cream-of-tartar, half a teaspoonful of salt

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