Fried Bread-Crumbs
From Practical home cookery, 1906
Can be reheated in the oven but avoid overcooking.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 68. The excerpt below is the record exactly as published.
fried bread-crumbs— the best accom- paniment to grouse — a clear fire is necessary. Get an enamelled stew-pan, and put a little butter in it (about an ounce), then get some bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.