Pulled Bread
From Efficiency in home-making and first-aid to good cooking, 1915
Especially nice if made from long crusty French bread.
Presented as published in 1915. 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 Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 57. The excerpt below is the record exactly as published.
PULLED BREAD. Take half a loaf of bread and break off crust and pull the rest of it into small pieces ; put this with the crust in a shallow pan
Cook this with the app: pantry check, scaling, and the assistant.