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Fried Bread Cases

Bread cases filled with minced meat, curry, or stewed fruit, then fried until golden.

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

Ingredients

Directions

Prepare the cases

  1. Cut the crust off the French roll as thinly as possible.

  2. Divide the crust into two parts.

  3. Trim the ends of each piece to create a basket shape.

  4. Use a round cutter to mark an incision in the center.

  5. Carefully remove the crumb without making holes.

Fry and fill

  1. Fry the prepared cases until golden brown.

  2. Fill the fried cases with minced meat, curry, or stewed fruit.

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

French roll
Its crust forms the crisp shell that holds the filling.

The step that matters

Removing the crumb without making holes. The crumb must come out while the crust stays intact, because a hole lets hot oil soak in and the filling leak out. Thin, unbroken walls keep the case crisp and sealed.

“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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