Skip to main content
Dessert

Fried Bread-crumbs

A toasted crumb mixture made from stale bread and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Butter and bread 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 the crumbs

  1. Rub the bread through a wire sieve or colander until fine.

  2. Alternatively, rub the bread in a cloth until it resembles grated crumbs.

Fry the crumbs

  1. Melt the butter in a saucepan over medium heat.

  2. Add the bread crumbs and stir with a wooden spoon until they turn golden brown.

  3. Spread the crumbs on a sieve and let them drain for 10 minutes, 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. Butter + breadtop 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

Butter
Coats the crumbs and fries them, adding richness and a nutty, browned flavor.
Bread
Provides the crumbs, which brown in the butter to become crisp and golden.

The step that matters

Stirring the crumbs until golden brown. Bread crumbs can scorch quickly over medium heat once the butter is hot. Constant stirring keeps them browning evenly, and the crumbs crisp as they dry out.

“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.

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes