 |
| The Foods of England | Cookbooks | Diary | Index | Magic Menu | |
    Random Page Cookbooks Diary Index Magic Menu Really English? Timeline English Service - Lost Foods - Accompaniments - Biscuits - Breads - Cakes - Cheeses - Classic Meals - Curry Dishes - Dairy - Drinks - Egg Dishes - Fish - Fruit - Fruits & Vegetables - Game & Offal - Meat & Meat Dishes - Pastries and Pies - Pot Meals - Poultry - Preserves & Jams - Puddings & Sweets - Sauces - Sausages - Scones - Soups - Sweets and Toffee |
Kettle or Keddy Broth (or Workhouse Broth) Toasted bread in a bowl with boiling water poured over and any available seasonings, salt and pepper. Known at least since the 1840's from many newspaper reports where it is always considered a subsistence food for the urban poor. An article titled 'How the Poor Live' in the 'Daily Gazette for Middlesbrough' on Friday 21 October 1881, has; "All this and much more that was equally amazing was confided to me by a woefully poverty-stricken old fellow, as he sat in his wretched garret, dining on a basinful of "kettle broth," an economical concoction consisting of bread broken into hot water, enriched with a spoonful of dripping, and flavoured with a pinch of salt." See also: Brewis |
|
Sitemap - This page updated 20/02/2013 - Copyright © 2013 | ||