Crumbing
From Catherine Owen's new cook book .., 1885
Use one egg for fewer articles and two for more.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 69. The excerpt below is the record exactly as published.
crumbing, for what is not used is sifted and returned to the box. To crumb croquettes, cutlets, etc., beat up one or two eggs (according as you have many or few articles) with a teaspoon of oil and one of water and a little salt
Cook this with the app: pantry check, scaling, and the assistant.