The 1901 Cookbook Archive
No. 1668 — White-Bread Croutons Fried in Butter
English historical translation of Molokhovets recipe No. 1668 from the 1901 Russian cookbook, retaining original methods and measures.
Cut one and a half Polish rolls into slices, or use twelve to eighteen plain oblong rusks, and dry.
Briefly soak in milk to swell, drain, dip in eggs beaten with sugar and cinnamon, and fry in butter.
Serve with cinnamon sugar or jam.
To provide
1½ Polish rolls or 12–15 rusks, 1½ glasses milk and 3 eggs 2–3 sugar lumps and cinnamon | ¼ pound butter Sugar and cinnamon separately Or jam |
Original source: Read Russian recipe No. 1668. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.