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Bread Croutons

Bread croutons are small dice of bread fried until light brown, served with soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Bread Croutons

Ingredients

Directions

Prepare

  1. Cut the bread into small dice.

  2. Heat the fat until very hot.

Fry and serve

  1. Fry the bread dice in the hot fat until light brown.

  2. Pour soup into a tureen, add the croutons, and serve immediately.

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

Bread
Provides the crisp, golden body of the croutons once fried.
Hot fat
Conducts heat quickly so the bread crisps and browns on the outside.

The step that matters

Frying in very hot fat. If the fat is not hot enough, the bread soaks up oil and turns greasy instead of crisping. Hot fat seals the surface quickly, so the dice brown and stay crunchy.

“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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