Crisped Bread for Soups or Garnishes
From Miss Parloa's kitchen companion, 1887
Serves 2
Used for soups and garnishes like fried bread.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 231. The excerpt below is the record exactly as published.
Crisped Bread for Soups or Garnishes. Cut stale bread in thin slices, and butter one side of each slice.
Cook this with the app: pantry check, scaling, and the assistant.