A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use fine crumbs for breading cutlets, fish, croquettes, etc. The coarse ones may be used for puddings, pancakes, etc.
Preserved exactly as written in the original source
Take pieces of stale bread, break them in small bits, put them on a baking pan and place them in a moderate oven, watching closely that they do not scorch
then take them while hot and crisp and roll them, crushing them
Sift them, using the fine crumbs for breading cutlets, fish, croquettes, etc
The coarse ones may be used for puddings, pancakes, etc
Modern guidance to help you succeed with this vintage recipe
Toasting stale bread drives off residual moisture through evaporation, creating a dry, brittle structure that crushes into uniform crumbs rather than compressing into gummy clumps. The Maillard reaction during toasting develops nutty, complex flavors and creates a golden color that enhances both the appearance and taste of breaded foods. Stale bread works better than fresh because it has already lost some moisture naturally, requiring less oven time and producing crisper results.
Bread crumbs can be made up to 2 weeks ahead. Ensure they are completely cooled before storing to prevent condensation and moisture buildup.
Store toasted bread crumbs in an airtight container or zip-top bag at room temperature for up to 2 weeks, or freeze for up to 3 months. If crumbs lose their crispness, refresh them in a 300°F oven for 5-7 minutes before using.
AI-generated tips from Chef Cecil's culinary database
Bread crumbs can be made up to 2 weeks ahead. Ensure they are completely cooled before storing to prevent condensation and moisture buildup.
Store toasted bread crumbs in an airtight container or zip-top bag at room temperature for up to 2 weeks, or freeze for up to 3 months. If crumbs lose their crispness, refresh them in a 300°F oven for 5-7 minutes before using.
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