I've moved, busy unpacking, but also trying to keep up my research and writing. 

While working on Gruel, Oatmeal and Breakfast entries, I found this odd recipe, one which I doubt will make it into my book, but too interesting to discard or ignore entirely.

[1893] Brewls

Heat a pint of rich milk to boiling, remove from the fire and beat into it thoroughly and quickly a cup of very fine stale rye or Graham bread crumbs. Serve at once with cream. [Kellogg, Ella Eaton, “Science in the Kitchen”, p293 (Modern Medicine Publishing Co::Chicago IL)]

Crumbs were a major byproduct of almost any kitchen or home which ate bread, up until the introduction of slice bread in the 1930s. What to do with all of those crumbs would have been on the minds of any frugal cook. While this recipe does not appeal to me, it provides a glimpse into a common problem of yester-year. 

I hope to be updating this blog more frequently, now that I am on the home-stretch of completing my research and writing on the origin of Breakfast recipes.