Buttered Crumbs
From Principles of food preparation, 1914
Dry, sifted crumbs will keep indefinitely in a glass jar.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 7. The excerpt below is the record exactly as published.
buttered crumbs (see recipe), and bake until brown on top. Medium White Sauce Ingredients. 4 tablespoonfuls butter. 3^ teaspoonful pepper. 4 tablespoonfuls flour. 2 cups milk. 3^ teaspoonful salt. Method. Put flour, salt, pepper, and butter into a saucepan, and melt the butter over gentle heat until it is soft enough to blend with the flour. The butter should not be heated more than enough to soften it. (See Chap- ter XIII, page 122.) Add the milk, which may or may not have been previously scalded, about one-third at a time, and let the whole boil for about a minute. Buttered Crumbs Dry out pieces of stale bread in a very slow oven until they are crisp and brittle. Crush them with a rolling pin 10 PRINCIPLES OF FOOD PREPARATION on a molding board, and sift through a flour sifter. Meas- ure the amount needed, and mix with one-fourth the vol- ume of melted butter. A half-cupful of crumbs
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