Name: Toast Soup
Ingredients: 2 tablespoons toast crumbs; ¼ pint boiling water (½ cup); ½ pint boiling stock (1 cup); pepper to taste

Toast Soup

Ingredients

2 tablespoons toast crumbs
¼ pint boiling water (½ cup)
½ pint boiling stock (1 cup)
pepper to taste

Directions

Soak the toast crumbs in boiling water for 2 minutes.
Add the boiling stock and simmer slowly for 8 minutes.
Season with a light shake of pepper and serve hot with dry toast or crackers.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Toast crumbs: Thicken the soup and give it a toasty, bready body as they soak up the liquid.
Stock: Provides the main liquid and savoury flavour that the crumbs absorb and simmer into the soup.

“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.