Buttered Crumbs
From Lessons in cooking through preparation of meals, 1912
Serves 4
These can be used as a topping for various dishes.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 36. The excerpt below is the record exactly as published.
buttered crumbs. The foundation of a scal- loped dish may be fish, meat, vegetables, macaroni, etc., with generally a sauce or gravy poured over and the top covered with crumbs. Tomatoes or any soft vegetables are prepared without the sauce, and some crumbs are generally mixed throughout the dish. Scalloped dishes are served in the dish in which they are baked. Bread Crumbs Bread crumbs should be prepared and kept in jars ready for use. Dry all pieces of bread, crusts, etc., by keeping in open jars or receptacles set in a warm dry place. When thoroughly dried, roll fine or put through a meat grinder and keep in glass jars. The bread may be dried in the oven at a low temperature and ground when desired for immediate use. Buttered Crumbs Buttered crumbs are prepared by melting butter and mix- ing the crumbs with it in the proportion of about i T butter to 4 T crumbs
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Cook this with the app: pantry check, scaling, and the assistant.