Croutons or Fried Bread, No. 2
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Best when prepared after the first receipt.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 84. The excerpt below is the record exactly as published.
Croutons^ or Fried Bread, No, 1. — Cut stale bread into half-inch slices, remove the crusts, and cut into half-inch cubes ; put them in a frying-basket, plunge into fat hot enough to brown them while you count forty ; drain and sprinkle with salt. They may be fried at an}^ time and heated in the oven just before serving. The}^ are espe- cially nice with pea and bean soup. No. 2. — Cut the bread into cubes, and brown in butter
Cook this with the app: pantry check, scaling, and the assistant.