Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Croute-au-Pot
From The table, 1889
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- two carrots cut in round slices
- one turnip, cut the same
- half a quarter of chopped-up cabbage
- two ounces of butter
- three pints of white broth (No. 99)
- half a tablespoonful of salt
- a teaspoonful of pepper
- six pieces of dry toasted rolls
Method
Stew vegetables in butter for 10 minutes, moisten with broth, season, boil for 30 minutes, and serve with toasted rolls.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 92. The excerpt below is the record exactly as published.
Croute-au-Pot. — Take two carrots cut in round slices, one turnip, cut .the same, adding a few pieces of celery and half a quarter of chopped-up cabbage ; stew them for ten minutes in a covered saucepan, with two ounces of butter ; then moisten with three pints of white broth (No. 99), adding half a tablespoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with six pieces of dry toasted rolls
Cook this with the app: pantry check, scaling, and the assistant.