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Bread GroAtons for Soup
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 37. The excerpt below is the record exactly as published.
Bread GroAtons for Soup. — Cut or grate the rind ofF a stale loaf of bread ; cut the loaf into slices, and then either into little square pieces, or into small long pieces, or cut them with a tin cut- ter into round pieces. Shortly before serving, fry in butter
Cook this with the app: pantry check, scaling, and the assistant.