The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- 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

Soups
Historic

(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."

For similar dishes, see Brewis


Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats