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Croutons
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
41Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories41 kcal
Protein1.4 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars0.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Sodium72 mg
Potassium18 mg
Calcium32 mg
Iron0.5 mg
Magnesium4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 19. The excerpt below is the record exactly as published.
Croutons Cut bread into half -inch shoes; remove the crusts and cut into cubes; put in shallow pans and brown in the oven. Buttering the bread will improve the flavor
Cook this with the app: pantry check, scaling, and the assistant.