Beignets d'Avenches
From Culinary jottings, 1885
Consider calling the dish croutes a l'Avenches.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 234. The excerpt below is the record exactly as published.
Beignets d'Avenches. — Take a new loaf and cut it into slices three quarters of an inch thick. Trim off all crust, cut into convenient slices, marinade in milk, or in cream if available, flavoured with your favourite essence. Take up the slices, drain them, and fry them in a deep bath of boiling fat, or butter, till a golden yellow : spread apricot or any nice preserve
Cook this with the app: pantry check, scaling, and the assistant.