Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Bread Fingers for Soup
From The home cook book, 1905
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- stale slices of bread
Method
Cut off the crusts and cut the bread into fingers about four inches long and three-quarters of an inch wide.
Lay in a dripping-pan and toast to a golden brown in a moderate oven.
Nutrition per serving
41Calories
1 gProtein
7 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 11. The excerpt below is the record exactly as published.
BREAD FINGERS FOR SOUP Cut off the crusts of stale slices of bread
Cook this with the app: pantry check, scaling, and the assistant.