Croutons
From The royal baker and pastry cook, 1902
Instead of frying, they may be browned in the oven.
Presented as published in 1902. 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 The royal baker and pastry cook (1902) by New York Cooking School, page 60. The excerpt below is the record exactly as published.
Croutons. — Trim crust from stale bread and cut in Vi-inch dice. Fry golden brown in a little butter or in a kettle of smoking-hot fat
Cook this with the app: pantry check, scaling, and the assistant.