vegetariannut-free
Egg and Bread Crumbing
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
For croquettes or soft mixtures, hold them on a broad knife while dipping in egg and then into crumbs.
Presented as published in 1884. 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
- the crumbs
- one tablespoonful of water
- two tablespoonfuls of milk
- a little salt
- a little pepper
- a little sugar
Method
Sift the bread crumbs through a fine sieve.
Beat the eggs slightly with a fork in a shallow dish, adding water or milk.
For sweet dishes, add sugar; for others, add salt and pepper.
Roll the chop, fish, or croquettes in the crumbs, then dip in the beaten egg, ensuring every part is covered.
Drain and roll again in the crumbs.
Nutrition per serving
18Calories
1 gProtein
1 gCarbs
1 gFat
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 15. The excerpt below is the record exactly as published.
Egg and Bread Crumbing. Hints on saving bread crusts and stale pieces, for egg and bread crumbing, are given on page 75. The crumbs should be sifted through a fine sieve. For fish or meat mix a little salt, pepper, and chopped parsle}^ with them. Beat the eggs slightl}^ with a fork in a shallow dish. Add one tablespoonful of water or two tablespoonfuls of milk for each egg. Add a little sugar
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