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Bread Crumbs, Pried

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

Oven, in the book's wordsA cool oven

Ingredients

Directions

  1. Cut the bread into thin slices.

  2. Place the slices in a cool oven overnight until thoroughly dry and crisp.

  3. Roll the dried bread into fine crumbs.

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

  5. Add the crumbs to the hot fat and fry quickly until done.

  6. Lift the crumbs out with a slotted spoon and drain them from excess fat before serving.

  7. Ensure the crumbs are crisp and not burnt.

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.

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