vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Croutons
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (24 nutrients)
Calories20 kcal
Protein0.7 g
Carbohydrates3.7 g
Fiber0.2 g
Sugars0.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Sodium36 mg
Potassium8.8 mg
Calcium16 mg
Iron0.3 mg
Magnesium2 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Water2.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 9. The excerpt below is the record exactly as published.
CROUTONS BREAD AND BUTTER COCOA Cream of Pea Soup To y2 can of peas add i teaspoon sugar, % teaspoon salt, I cup cold water, and i thin slice of onion. Simmer 20 minutes and then rub through a puree sieve. SEPTEMBER MENUS 13 Melt I tablespoon butter, to it add i tablespoon flour, and rub to a smooth paste. Gradually to this add i cup hot milk and blend smoothly. Cook, stirring constantly, for several minutes and until the mixture thickens. Add the peas, a dash of pepper, heat thoroughly and serve. Croutons Cut stale bread in slices from ^ to ^ inch thick
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.