Pulled Bread

Ingredients

• Cut crusts from a loaf of bread
• Dry in a slow oven
• With a fork pull the bread apart

Method

1. 1

   Cut crusts from a loaf of bread just from the oven.

2. 2

   Pull the bread apart into strips and dry in a slow oven until crisp.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 54. The excerpt below is the record exactly as published.

PULLED BREAD. MUSHROOMS UNDER GLASS. Roast TURKEY, — TRUFFLE GRAVY. DutoH Porarogs. GLAZED Cunsrnurs. CELERY AU BECHAMEL. Frouir Saab. MAYONNAISE DRESSING. CANTON Mousse. Cream Cones. SALTED PECANS. BoNnBONS. CRACKERS. CHEESE. Caré& Nor. “SSE[D Jopuy swioozysnyW 202 al * $ « wee Company and Formal Dinners. —_ 203 WHITE SOUP WITH WINE. 4 lbs. knuckle of veal _=_1 tablespoon salt 2 quarts cold water _ Few grains cayenne 3 slices carrot 4 teaspoon peppercorns 1 sliced onion % tablespoons Sauterne 4 stalks celery wine 2 sprigs parsley | 1 teaspoon beef extract Bit of bay leaf 1 cup cream Wipe meat, remove from bone and cut in small pieces. Put meat and bone in soup kettle, cover with water and add carrot, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorns. Bring quickly to boiling point, simmer five hours and strain. Chill, remove fat, reheat, add wine, beef extract and cream. Season with salt and cayenne. PULLED BREAD. Cut crusts from a loaf of bread just from the oven. With a fork pull the bread apart into strips five inehes long and quite thin. Dry in a slow oven

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