vegetariannut-free

To Fry Bread to Serve with Soup

Name: To Fry Bread to Serve with Soup
Yield: 1 servings
Ingredients: half a pound of bread; two ounces of the best butter

From Modern cookery, in all its branches, 1884

Serves 1

Presented as published in 1884. 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

half a pound of bread
two ounces of the best butter

Method

Cut some slices a quarter of an inch thick from a stale loaf; pare off the crust and divide the bread into dice, or cut it with a small paste-cutter into any other form.
For half a pound of bread, put two ounces of the best butter into a frying-pan, and when it is quite melted, add the bread; keep it turned over a gentle fire until it is equally coloured to a very pale brown, then drain it from the butter, and dry it on a soft cloth or on a sheet of paper placed before a clear fire upon a dish, or upon a sieve reversed.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 33. The excerpt below is the record exactly as published.

TO FRY BREAD TO SERVE WITH SOUP. Cut some slices a quarter of an inch thick from a stale loaf ; pare off the crust and divide the bread into dice, or cut it with a small paste-cutter into any other form. For half a pound of bread put two ounces of the best butter

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