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Dessert

Toasted Crumbs

Toasted crumbs made from coarse bread crumbs and butter, served as a topping.

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 ↓

Toasted Crumbs

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Melt butter in a dripping pan.

Toast the crumbs

  1. Add coarse bread crumbs to the pan and mix well.

  2. Toast the crumbs in the oven until golden brown, stirring occasionally.

Serve

  1. Serve over timbales or scalloped potatoes.

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

Coarse bread crumbs
Provide the main body of the topping, which crisps and browns as it toasts.
Butter
Coats the crumbs and carries heat, helping them brown evenly and taste rich.

The step that matters

Toasting the crumbs until golden brown. Stirring occasionally spreads the butter evenly so crumbs toast uniformly rather than burning in spots. Browning comes from Maillard reactions at the crumb surface, so stop once golden to avoid bitterness.

“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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