Croutes
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
Nutrition per serving
81Calories
3 gProtein
13 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein3.3 g
Carbohydrates13 g
Fiber0.5 g
Sugars1.4 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol1 mg
Sodium183 mg
Potassium51 mg
Calcium46 mg
Iron1 mg
Magnesium6.5 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate26 mcg
Choline3.7 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 6. The excerpt below is the record exactly as published.
CROUTES AU POT CUT into pieces about one inch square, two carrots, two turnips, and the whites of four leeks. Place these in a stewpan with a little butter and fry a light brown, then wet with one quart of clear consomme, let them simmer gently until the vegetables are tender — skim off all fat which may arise from the butter. When ready to serve, add a pluck of chervil and serve with the soup (separately on a plate) croutes prepared as follows : ¥ CROUTES Take a French roll and cut it into rounds about the size of a five-shilling piece, fry these in clear butter, until they are a golden brown. Wet them with two 12 SOUPS tablespoonfuls of consomme
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.