Croutons
From Salads, sandwiches, and savouries, 1901
Ensure croutons are thoroughly drained to avoid greasiness.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.
Croutons. — Of these there are various kinds. The large kind used as a socle, or support, has already been described, but the small croutes or croutons used for garnish or savouries should be prepared thus : Slice down some stale bread about one-third to half an inch thick, remove all crust, and cut or stamp out these slices into triangles, hearts. 122 SALADS, SANDWICHES, &c. rounds, squares, &c., as you j^lease, and fry them in butter
Cook this with the app: pantry check, scaling, and the assistant.