Crisp Stale Bread Slices
From The new century cookery book, 1901
Serves 4
These small slices can be used as sippets.
Presented as published in 1901. 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
- stale bread
- an oven
Method
Cut stale bread into thin slices and bake in the oven until crisp and brown.
Serve with soup or coffee.
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.
stale bread to advantage. All crusts and small pieces of bread should be collected each day and be dried slowly in 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 is to tear the soft part of the loaf into bits, and bake the pieces a golden hue in an oven
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