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Croute-au-Pot Soup
From Cooking for profit, 1886
Serves 6
A good soup of mixed vegetables.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 244. The excerpt below is the record exactly as published.
Croute-au-Pot Soup. Crust-pot or crust soup ; a good soup of mixed vegetables and small toast. Make the vegetable soup No. 140 and SAN FRANCISCO HOTEL GAZETTE'S X09 add tomatoes, or the tomato soup No. t66, and add more vegetables.^ Cut some slices of bread extremely thin
Cook this with the app: pantry check, scaling, and the assistant.