Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Bread Crumbs
From The new century cookery book, 1901
Serves 10
Bread crumbs can be used for crumbing or breading, moulding cutlets, fish, rissoles, croquettes, etc.
A modern interpretation · AI-generated from the original record
Ingredients
- stale bread
- a warm oven
Method
Collect crusts and small pieces of stale bread each day and dry them slowly in a warm oven.
Once perfectly dry but not brown, pound in a mortar or crush with a rolling pin, sift, and store in jars.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.
a warm oven. When they are perfectly dry, but not actually brown, they should be pounded in a mortar or crushed on a board with a rolling pin, sifted and put into jars. Bread crumbs thus made will keep good for a long time, and can be used for crumbing or breading, moulding cutlets, fish, rissoles, croquettes, &c. Another way of using stale bread
Cook this with the app: pantry check, scaling, and the assistant.