The 1901 Cookbook Archive
No. 217 — Croutons for Broth and Garnishing
Complete English translation of Molokhovets recipe No. 217 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Cut the crust from a stale Polish-style roll and slice it either thinly, or into even long thin strips or little bars.
Arrange on a metal sheet. Brush each strip with melted butter using a feather, sprinkle with grated cheese and dry in a hot oven until golden.
To provide
1 Polish-style bread roll ½ spoonful of butter | ⅛ Russian pound of cheese |
Original source: Read the Russian recipe No. 217. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.