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 (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  |
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