Grated Bread Crumbs
From Miss Parloa's kitchen companion, 1887
Serves 4
Grated crumbs are used for escaloped dishes and dressing; dried crumbs are for breading.
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 467. The excerpt below is the record exactly as published.
Grate Bread Crumbs. These crumbs are used in making dressing for poultry, and with all escaloped dishes. The bread should be stale, but not dry. Baker's or home-made bread may be used. A five-cent loaf of baker's bread
Cook this with the app: pantry check, scaling, and the assistant.