Pulled Bread
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
If made with light loaf, it will be almost equal to rusks.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 368. The excerpt below is the record exactly as published.
Pulled Bread. — Take a small half-baked loaf from the oven, tear it with two steel forks into small rough bits, lay these on a baking sheet in the oven for ten minutes. If a light loaf is made on purpose with two pounds of flour, two ounces of butter, and a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.