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Fried Bread-crumbs

Fried bread crumbs are made by finely grinding stale bread, frying with butter until pale brown, then drying.

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 ↓

Fried Bread-crumbs

Ingredients

Directions

Prepare

  1. Rub stale bread through a colander or cloth until very fine.

  2. In a saucepan, melt butter over moderate heat.

Fry and dry

  1. Add the fine bread crumbs and stir with a wooden spoon until they are a pale brown.

  2. Spread the crumbs on a sieve and place them ten minutes before the fire to drain and dry, turning frequently.

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

Stale bread
Its dried-out crumb crisps and browns in butter, giving the crumbs their texture.
Butter
Fat that coats the crumbs, helping them brown evenly and adding richness.

The step that matters

Stirring the crumbs until pale brown. Butter-fried crumbs can scorch quickly once the milk solids darken, leaving a bitter taste. Stirring constantly over moderate heat ensures even, pale browning.

“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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