Spanish Dressing

Ingredients

• 2 cups stale bread crumbs
• 1 tablespoon butter
• 1 teaspoon minced onion
• 1 teaspoon chopped parsley
• 1 teaspoon salt
• Sage, thyme and summer savory
• Juice and grated peel 1 lemon

Method

1. 1

   Pour enough hot water over the bread crumbs to moisten them.

2. 2

   Add the butter and seasonings.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 9. The excerpt below is the record exactly as published.

SPANISH DRESSING 2 cups stale bread crumbs 1 tablespoon butter 1 teaspoon minced onion 1 teaspoon chopped parsley i teaspoon salt Sage, thyme and summer savory Juice and grated peel 1 lemon Pour enough hot water over the bread crumbs to moisten them. Add the butter and seasonings. GIBLET STUFFING Chicken giblets I slice salt pork I cup stale bread 6 small oysters I teaspoon powdered sage I tablespoon butter Salt and pepper Cook the giblets slowly with the salt pork in a pint of water. When tender, put through the meat chopper. Soak the bread in the liquor in which the giblets were cooked, add the chopped meat, oysters, butter and seasonings. Puddings The variety of puddings into which stale bread enters is endless. It begins with the old-fashioned economical pan-dowdy and ends with the Queen of Puddings, rich in jam and lovely in meringue. For puddings use only stale bread or crumbs, rejecting crusts. Do not add the oven-dried crumbs, or you 20 Left-Overs will have a pudding as tough as a doormat. Left- overs of fruit, fresh berries, peaches, plums, goose- berries, apples, prunes, apricots, almost anything can help to enrich a bread pudding. A cupful of canned or stewed fruit or a few spoons of jam or marmalade gives a morsel of delicious flavoring. The good cook uses common sense and the material she has at hand. If a recipe calls for red raspberries and she has nothing but dried apples, she can season them with spices, and the dessert will be a success. The base of any bread pudding light as a souffle and large enough for a family of four consists of one cup of stale bread crumbs, two cups of milk and one egg. This may be enriched by almonds, chocolate, nut meats, raisins, currants and peel or fruit of any description. ORANGE PUDDING i| cups stale bread crumbs i cup cold water 1 cup sugar i cup orange juice Juice half a lemon 2 eggs i tablespoon melted butter i teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.