Recipe: Portuguese Soup

4 onions, 4 tomatoes, 1 oz. of grated cheese, 1/4 lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste. Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the SOUP over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)