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Bread

Bread-crumbs, Fried

Fried bread crumbs are made by drying sliced bread, crushing into crumbs, and frying in lard until golden.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the bread

  1. Cut the bread into thin slices.

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

  3. Roll the dried bread into fine crumbs.

Fry and drain

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

  2. Quickly add the crumbs and fry until golden.

  3. Remove the crumbs with a slotted spoon and drain excess grease.

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
Dried bread crumbs provide the crisp, sturdy texture that gives the crumbs their crunch.
Lard or clarified dripping
Hot fat fries the crumbs, browning them and carrying flavour while crisping the surface.

The step that matters

Frying the crumbs quickly in hot fat. Crumbs are fine and dry, so they absorb fat fast and can burn or turn greasy if left too long. Adding them to fat that is already very hot seals the surface and browns them evenly, while draining removes excess grease for a crisp result.

“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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