Fried Bread-Crumbs
From Common-sense papers on cookery, 1880
Can be reheated in the oven but avoid overcooking.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 68. The excerpt below is the record exactly as published.
fried bread-crumbs — the best accompani- ment 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, stale and not too fine
Cook this with the app: pantry check, scaling, and the assistant.