Stock with Fried Bread
From Cassell's dictionary of cookery, 1892
Serves 1
This dish is especially suited for children and invalids.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1905. The excerpt below is the record exactly as published.
Stock with Pried Bread.— Cut a slice of stale crumb of bread into dice; moisten these with stock, put a slice of dripping on them
Cook this with the app: pantry check, scaling, and the assistant.