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Fried Bread Crumbs

A method to make bread crumbs by drying bread and frying them in lard or clarified dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Bread Crumbs

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Dry the bread

  1. Cut the bread into thin slices.

  2. Place the slices in a 300°F (150°C) oven overnight until thoroughly dry and crisp.

  3. Roll the dried bread into fine crumbs.

Fry and serve

  1. Heat lard or clarified dripping in a frying pan until boiling.

  2. Add the crumbs and fry quickly until golden.

  3. Remove with a slotted spoon and drain excess grease before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bread
Provides the crumbs; drying it thoroughly makes them crisp and able to brown evenly.
Lard or clarified dripping
Fat that carries heat to the crumbs, frying them quickly to a golden crust.

The step that matters

Fry quickly until golden. The fat must be very hot before the crumbs go in. Crumbs left too long absorb grease and turn heavy, while under-heated fat soaks in without crisping. Frying briefly keeps them light and evenly browned.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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