Name: Bread Soup
Ingredients: 1 quart of common stock; 4 persons; two stones about a foot; one side is a long handle; one hand; salt

Bread Soup

A simple soup made by boiling bread crusts in stock with butter, then beating and seasoning with salt.

From an old cookbook · modernised transcription

Bread Soup

4 persons

Ingredients

Directions

Boil the bread crusts in the stock with the butter.
Beat the mixture with a spoon.
Keep it boiling until the bread and stock are well mixed.
Season with a little salt.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Bread crusts (in the method): Soak up the stock and thicken the soup into a soft, porridge-like body.
Common stock: Provides the liquid base that the bread softens into and carries the flavour.
Butter (in the method): Adds richness and fat, giving the soup a smoother, rounder mouthfeel.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.