Fried Stale Bread
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 44. The excerpt below is the record exactly as published.
very stale bread is to cut it into even slices, fairly thick ; dip them in either fresh or sour cream, or in plain milk, then dip them in a good egg batter and fry a good colour. Sprinkle with sugar flavoured with vanilla
Cook this with the app: pantry check, scaling, and the assistant.