Breadcrumbs

Ingredients

• loz. of freshly grated Parmesan cheese
• 4oz. of breadcrumbs
• a plentiful seasoning of coralline pepper
• salt
• minced parsley

Method

1. 1

   Put stale bread into the oven, sort the crumb from the crust, and dry thoroughly without letting it color.

2. 2

   Crush to a powder, sift, and store in bottles.

3. 3

   For freshly grated crumbs, mix with cheese, pepper, salt, and parsley.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 110. The excerpt below is the record exactly as published.

Breadcrumbs {Savoury). — Any odds and ends of stale bread should be put into the oven (carefully sorting the crumb from the crust), and thoroughly dried, without, however, letting it' colour; it is (hen 228 ENTRIES. crushed to a powder, sifted, and stored in wide- mouthed bottles tightly stoppered. These crumbs will be found far nicer for crumbing purposes than freshly made ones. When freshly grated crumbs are advised, they are often mixed with cheese, palt, pepper, parsley, &c. The usual proportions are loz. of freshly grated Parmesan cheese to 4oz. of bread- crumbs, and a plentiful seasoning of coralline pepper, salt, and minced parsley

Cook this with the app: pantry check, scaling, and the assistant.