Dinner
Anchovy croutons
Marion Harland’s original method for Anchovy croutons, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut white bread into three-inch triangles, and fry them in butter to a pale brown.
- Drain, and spread each lightly with anchovy paste, and on this lay a slice of tomato.
- Dust with salt and pepper and serve cold.
Historical transcription
Source method
- 1
Cut white bread into three-inch triangles, and fry them in butter to a pale brown. Drain, and spread each lightly with anchovy paste, and on this lay a slice of tomato. Dust with salt and pepper and serve cold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.