Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Croutons
From Lessons in cooking through preparation of meals, 1912
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Cut stale bread in slices from ^ to ^ inch thick
Method
Cut stale bread into small cubes and brown in the oven, turning frequently to brown evenly on all sides.
Nutrition per serving
20Calories
1 gProtein
4 gCarbs
0 gFat
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
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