![]() ![]() You should use almost all of the topping. Spread a generous layer of the topping all over the rolls, maintaining a thick coating. In the early 19th century, while the rich could eat what they desired, the working population ate bread (rye bread in some areas) and potatoes, pancakes in some areas, occasionally fish and other seafood, fruit and vegetables, but usually little meat: 'the diet of the Dutch in the nineteenth century. Let come to room temperature before using. Fried bread cubes: 2 sliced white bread cut in cubes, crust removed. In the late 18th century the potato gained popularity, to become a staple food by 1800. ![]() Dust the greased pans with a mixture of ½ cup sugar and 1½ teaspoons cinnamon. Add some finely chopped parsley, pepper and the cream of milk. Our sourdough baguette is easily distinguished from the French baguette by the bubbles and crunch on the surface of the golden crust.5 lb. In a large mixing bowl, add ingredients as listed. When creamy add some more and go on till you have a creamy smooth soup. Melt the butter, add the flour and a little of the soup. People put the croutons in their soup at will, to add the extra crunch they want.Ĭut the tomatoes in four, put them into the boiling water with the sliced Onion, bay leaves and salt. Normally the croutons are served next to the soup, so they don't get soggy. A creamy tomatosoup with croutons (fried bread dices).
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