nut-freeegg-freesoy-freefish-freeshellfish-free
Fried Bread
From Miss Parloa's kitchen companion, 1887
Serves 2
If using rounds, cut slices about one-third of an inch thick. For triangles, cut squares diagonally.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 231. The excerpt below is the record exactly as published.
Fried Bread. Fried bread is used as a garnish for soups, and with various entrees. When used for soup, it is cut into small squares. If for a garnish for meat or fish, it is cut into rounds and triangles. The bread must be stale and free of crust. It should be fried in lard or clari- fied butter
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