nut-free
Soup with Bread (Potage croutes au pot)
From Cookery and housekeeping, 1882
Serves 1
Serve without delay.
Presented as published in 1882. 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
- Cut slices of roll
- fry in butter
- moisten them with a little stock
Method
Cut bread into slices, fry in butter until golden, then moisten with stock.
Place in a soup tureen and pour over clear soup immediately to prevent dissolving.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 33. The excerpt below is the record exactly as published.
Cut slices of roll about the size of a crown piece ; fry in butter, a golden colour, drain, then moisten them with a little stock
Cook this with the app: pantry check, scaling, and the assistant.