Fried Bread
From Hilda's "where is it?" of recipes, 1891
Very nice for breakfast.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 27. The excerpt below is the record exactly as published.
FRIED BREAD. [F etc.), turning the breast downwards. When nearly done, stir in the vermicelli and macaroni. Add a little white stock if necessary. Remove the bag of spice and place the fowls on a dish, and just before serving whip up an egg with a glass of wine or some lemon juice, and pour over the chickens. Serve. Very good. •^FRICKADEL" {OR SAVOURY RISSOLES). (Dutch Recipe.) Ingredients. Some Minced Mutton (raw is nicer A slice or two of White Bread, than cookrd), seasoned well with soaked in Milk. Pepper, Salt, and Nutmeg. A tablespoonful Tomato Sauce. A suspicion of Onion. i Egg. For I lb. of Meat — a quarter of a Nutmeg, half a teaspoonful of Pepper and Salt. Mix all well together, roll in round shapes, put in egg and bread-crumbs, fry in hot fat. Stewed in a rich curry sauce, this is a nice entree. " FRICKADELS.' (Cape Recipe.) First stew the Frickadel in a rich stock, in which a slice of browned onion has been put; when nearly done, add mushrooms, and let it stew gently, with a good lump of butter. Witk mushrooms they are most delicious. FRIED BREAD. (A homely dish.) Take slices of brown bread, fry them a nice brown with some dripping (either mutton, beef, or chicken) ; serve warm with pepper
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