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Fried Bread Crumbs

Fried bread crumbs are dried bread slices ground into fine crumbs and fried in lard until golden.

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

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the crumbs

  1. Cut the bread into thin slices.

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

  3. Roll the dried bread into fine crumbs.

Fry and serve

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

  2. Add the crumbs and fry quickly until golden.

  3. Remove with a slotted spoon and drain excess grease before serving.

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
Forms the crumbs that become crisp and golden when fried.
Lard or clarified dripping
Fat that fries the crumbs, carrying heat and giving them browning and flavour.

The step that matters

Fry quickly until golden. Crumbs are already dry, so they brown fast in hot fat. Lingering too long can scorch them and leave a bitter taste, while too cool a pan lets them soak up grease and turn soggy.

“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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