Croutons in Soup
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 97. The excerpt below is the record exactly as published.
a saucepan with 3 pints of clear broth, and boil gently till tender. Cut some slices, iin. thick, of stale bread or French rolls into pieces about the size round of a shilling, using a small tin cutter for the purpose, dip them in hot butter, and roll in finely-grated Parmesan cheese, giving them a good coating. Spread a sheet of white paper over a baking-tin, arrange the pieces of bread on it, and bake until lightly browned. Put the croutons in a soup
Cook this with the app: pantry check, scaling, and the assistant.