Bread Soup
From The people's book of modern cookery (1914).
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A historical recipe
The people's book of modern cookery, by Eliza Acton and University of Leeds. Library (1914).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Method
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- Take from one or two pounds of hard bread and crusts, two or three ounces of butter and about two or three pints of stock and some salt and pepper.
- When soft pound and mix it, and boil for about an hour.
Plating
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