Eggs and Crumbing
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- To do this successfully one must prepare a mixture, and not use the egg alone.
- If an egg mixture or a croquette is dipped in beaten egg and rolled in cracker crumbs and dropped into fat, it always has a greasy covering.
- This is the wrong way.
- To do it successfully and have the articles handsome, beat the egg until well mixed, add a teaspoonful of olive oil, a tablespoonful of water and a dash of pepper.
- Dip the articles into this mixture, and then drop them on quite a thick bed of either sifted dry bread crumbs or soft white bread crumbs.
- I prefer sifted dry bread crumbs for croquettes, and soft white crumbs for lobster cutlets and deviled crabs.