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Soup Sticks

A baked Vienna dough stick served with soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Soup Sticks

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Shape

  1. Take a small piece of Vienna dough about 1½ inches square and roll it into a long stick.

  2. Place in buttered soup-stick pans or about ½ inch apart on a flat pan.

  3. Lightly butter the top.

Bake and serve

  1. Bake immediately in a hot oven at 400°F (200°C) until nicely browned.

  2. Serve with soup.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Vienna dough
Forms the crisp stick structure as it bakes.
Butter
Adds richness and helps the sticks brown in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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