A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). A nice way to serve them is to spread a paste of part butter and part rich creamy cheese, to which may be added a very little minced parsley.
Preserved exactly as written in the original source
Cut sandwich bread into slices one-quarter of an inch thick
cut each slice into four small triangles
dry them in the oven slowly until they assume a delicate brownish tint
then serve either hot or cold
A nice way to serve them is to spread a paste of part butter and part rich creamy cheese, to which may be added a very little minced parsley
Modern guidance to help you succeed with this vintage recipe
Slow, low-temperature drying removes moisture from the bread gradually, allowing starches to crystallize and create a uniformly crisp texture throughout without burning the exterior. This dehydration process concentrates the bread's natural sugars, which caramelize gently to produce the delicate golden-brown color and nutty flavor. The butter-cheese paste works because butter's fat acts as a carrier for fat-soluble flavor compounds in the cheese, while room-temperature fats create a spreadable emulsion that adheres to the crisp bread without making it soggy.
The croutons can be dried up to 1 week ahead and stored in an airtight container at room temperature. The butter-cheese spread can be prepared up to 3 days in advance, covered tightly, and refrigerated. Bring the spread to room temperature 30 minutes before serving for easy spreading.
Store plain dried croutons in an airtight container at room temperature for up to 2 weeks. If they lose their crispness, refresh them in a 300°F oven for 5 minutes. Once spread with the butter-cheese mixture, croutons should be consumed within 2 hours as the moisture will soften them. Store any remaining butter-cheese spread in the refrigerator for up to 5 days.
AI-generated tips from Chef Cecil's culinary database
The croutons can be dried up to 1 week ahead and stored in an airtight container at room temperature. The butter-cheese spread can be prepared up to 3 days in advance, covered tightly, and refrigerated. Bring the spread to room temperature 30 minutes before serving for easy spreading.
Store plain dried croutons in an airtight container at room temperature for up to 2 weeks. If they lose their crispness, refresh them in a 300°F oven for 5 minutes. Once spread with the butter-cheese mixture, croutons should be consumed within 2 hours as the moisture will soften them. Store any remaining butter-cheese spread in the refrigerator for up to 5 days.
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