Brewis

From House and home (1889).

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A historical recipe

House and home, by Marion Harland and L.A Shafer (1889).

Known as an American 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 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

One even cup of dried bread crumbs ;
a pint of milk ;
a quarter-teaspoonful of salt ;
two tablespoonfuls of butter.
Save crusts and broken slices from day to day.
When you go to bed, the night before you wish to make brewis, spread these bits in a dripping-pan and set in the cooling oven to dry.
Take them out in the morning, and crush with the rolling pin into rather coarse crumbs.
Heat the milk, salt it, and when it boils, stir in the crumbs gradually until you have granulated mush.
It should not get stiff.
Now, put in the butter, stir and beat until hot, and serve in an open dish.
Eat with sugar and cream.