Choux Croutons for Soup
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 343. The excerpt below is the record exactly as published.
Choux Croutons for Soup. — Make some Choux paste, spread it out to about jin. thickness, and cut it with a knife into the size of large peas ; put these in a sieve, sprinkle them -with flour, shake them well, and then fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.