The 1901 Cookbook Archive
No. 220 — More Croutons with Dutch Cheese
Complete English translation of Molokhovets recipe No. 220 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Beat two egg yolks with a little milk or cream. Add small bread croutons and toss until coated.
Transfer to a buttered frying pan, sprinkle with grated Dutch cheese and a little additional butter. Bake until browned. Serve with soup on a separate plate or drop into the soup tureen.
To provide
1 Polish-style bread roll 2 egg yolks ½ glass of milk or cream | 2 spoonfuls of grated Dutch cheese 1 spoonful of butter |
Original source: Read the Russian recipe No. 220. 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.