Croutons, No. 1
From The new Annie Dennis cook book, 1905
Serves 4
Lay on blotting paper to drain off fat.
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 45. The excerpt below is the record exactly as published.
Croutons, No. 1 Cut slices of bread half an inch thick from a stale loaf, and stamp them out in small rounds; soak these in beaten eggy and cover entirely with a savory mixture composed of finely minced parsley, onions, salt, cayenne and grated cheese ; then fry in boiling lard
Cook this with the app: pantry check, scaling, and the assistant.