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Brewis (from Boston Brown Bread)

From The cook book of left-overs (1911).

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A historical recipe

The cook book of left-overs, by Helen Carroll Clarke and Phoebe Deyo Rulon (1911).

United States

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 1 ingredient

  1. a tablespoonful of butter

Cook safely

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

  • 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.

Method

  1. Take dry Boston brown bread and break into small pieces, having two cupfuls.
  2. Put into saucepan, add milk enough to cover (one pint or more).
  3. Let soak awhile on back of stove;
  4. when all is soft draw saucepan forward and let simmer until milk is absorbed.
  5. Add a little salt and a tablespoonful of butter.
  6. Serve with cream.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From The cook book of left-overs (1911), printed page 150, digitised by the Internet Archive: https://archive.org/details/cookbookofleftov00clarrich

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.