Brown-bread Brewis
A historical recipe from The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893).
A historical recipe
The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Project Gutenberg eBook #15360.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- a pint of these
- one quart of milk
- a cup of butter
- a teaspoonful of salt
Cook safely
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.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Dry all bits of crust or bread in the oven, browning them nicely.
- To a pint of these, allow one quart of milk, half a cup of butter, and a teaspoonful of salt.
- Boil the milk;
- add the butter and salt, and then the browned bread, and simmer slowly for fifteen minutes, or until perfectly soft.
- It is very nice.
- Bits of white bread or sea biscuit can be used in the same way.
Plating
Cookware for this recipe
-
Saucepan