Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Buttered Crumbs
From Boston Cooking-School cook book, 1896
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 1 tablespoon butter
- 14 cup cracker or bread crumbs
Method
Melt 1 tablespoon butter, add 0.25 cup cracker or bread crumbs and mix gently with fork.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 12. The excerpt below is the record exactly as published.
Buttered Crumbs. Melt 1 tablespoon butter, add 14 cup cracker or bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.