Croutons
From Every-day dishes and every-day work, 1897
Croutons are preferable to crackers for use in soups and are economical to prepare.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 101. The excerpt below is the record exactly as published.
Broken pieces of bread not suitable for zwieback, crusts, and trimmings of the loaf make excellent crou- tons, a most palatable accompaniment for soups, gruels hot milk, etc. To prepare the croutons, cut the frag- ments as nearly uniform in size as possible (half inch cubes are convenient), and place them on tins in a warmmg-oven to dry
Cook this with the app: pantry check, scaling, and the assistant.