Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Equal measures of stale bread toasted and boiling water.
  • Salt.


    Cut bread in quarter-inch slices, put in a pan, and dry thoroughly in a slow oven until crisp and brown. Break in pieces, add water, and let stand one hour. Strain through cheese cloth, and season. Serve hot or cold.