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On Sun 22 Aug 2004, Pete Sergeant <pete@xxxxxxxx.xxx> wrote: > BREAD JELLY.--Toast some stale bread, take off the crusts, put the soft > part in a bowl, and sprinkle sugar and a little salt over and between; > cover with boiling water and stand in a can of boiling water; steam > gently until the contents of the bowl are like jelly. Eat warm, with > powdered sugar and nutmeg. Sounds like a sort of steamed bread pudding, only not as nice. Now what I would really like is not a way to use the parts of bread that aren't the crusts, but a way to use the parts that are, after I've used the middles to make summer pudding or something. What happens at the moment is that either I put them in a bag in the freezer and throw them out six months later when we do a grand defrosting, or I put them in a bag in the kitchen for Nick to feed to the birds when he goes for a walk by the river, and throw them out a week later when they've gone mouldy. > (http://home.att.net/~arbycards/arbco21.htm) > > (Your google skills suck ;-) What search string did you use? KakeThere's stuff above here
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