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Bread-crumbs, Fried

Fried bread crumbs made by drying thin bread slices, then frying them in butter or lard until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread-crumbs, Fried

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Prepare the crumbs

  1. Place thin slices of bread in a low oven and let them dry overnight.

  2. Roll the dried bread into crumbs.

Fry and drain

  1. Heat butter or lard in a frying pan until just about to boil.

  2. Add the bread crumbs and stir until they turn a clear brown color.

  3. Remove the crumbs with a slotted spoon and place them on blotting paper to absorb excess fat.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Dried bread gives crisp, porous crumbs that brown quickly and soak up fat.
Butter or lard
Fat carries heat into the crumbs, frying them evenly and adding richness and flavor.

The step that matters

Stirring the crumbs until they turn clear brown. Crumbs brown quickly once they hit hot fat, so they can go from golden to dark or bitter in moments. Keep the heat moderate and stir constantly so they colour evenly and dry out into crisp crumbs.

“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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