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Bread

Bread and Milk

A simple soup made by boiling oatmeal and water, then adding bread pieces and milk, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bread and Milk

Ingredients

Directions

Prepare the oatmeal

  1. In a pot, combine the oatmeal and water.

  2. Bring to a boil, stirring occasionally until it thickens.

Assemble the soup

  1. Cut the bread into small pieces.

  2. Pour boiling milk over the bread.

  3. Add a small pinch of coarse sea salt to enhance flavor.

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

Oatmeal
Thickens the water as it boils, giving the soup body.
Bread
Soaks up the liquid, adding soft texture and bulk to the soup.
Milk (in the method)
Adds richness and moisture, softening the bread.

“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.

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