{"id":6817,"slug":"prepared-bread-crumbs-for-frying","title":"PREPARED BREAD CRUMBS FOR FRYING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["scraps of bread","crusts separated from the white part","salt and pepper for meats (optional)","a little sugar for sweet articles (optional)"],"ingredients_norm":["scraps of bread","crusts separated from the white part","salt and pepper for meat","little sugar for sweet article"],"steps":["All scraps of bread should be saved for crumbs, the crusts being separated from the white part, then dried, rolled, and sifted, and put away until needed in a covered glass jar.","The brown crumbs are good for the first coating, the white ones for the outside, as they give better color. Cracker crumbs give a smooth surface, but for most things bread crumbs are preferable.","For meats a little salt and pepper, and for sweet articles, a little sugar, should be mixed with the crumbs.","Crumbs left on the board should be dried, sifted, and kept to be used again."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w16:23","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1b82953396a6932523d35d09a937df3d8de497b6a379a1bd6dbf7757f0c7df4b","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T16:55:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/prepared-bread-crumbs-for-frying"}