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Fried Crusts for Soup
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
96Calories
1 gProtein
7 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein1.4 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars0.8 g
Total Fat6.8 g
Saturated Fat0.8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium72 mg
Potassium18 mg
Calcium32 mg
Iron0.5 mg
Magnesium4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 108. The excerpt below is the record exactly as published.
FRIED CRUSTS FOR SOUP. Cut thin slices of bread in small even dice, rejecting the crust; put over the fire the frying-kettie half full of fat
Cook this with the app: pantry check, scaling, and the assistant.