Ingredients:
1/2 lb. of stale crusts of Allinson wholemeal bread, 4 onions, 2
turnips, 1 stick of celery, 1 oz. of butter, 1/2 oz. of finely chopped
parsley, 8 pints of water, 1/2 pint of milk.

Directions:
Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste. Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavour is liked, a little grated nutmeg; boil the soup up and serve at once.