Jam Fingers (Slices) – Crispy, butter fried bread slices served with heat, fruity jam, utilizing stale bread. Nice for breakast or for “Afters”
A Reader’s Recipe from Farmers Weekly and a Classic Cookbook
As common readers will know, I really like outdated, classic recipes, and at the moment’s recipe for Jam Fingers (Slices) is one, taken from a 50 yr outdated Farmhouse cookbook.
It’s extra of a technique than a full recipe to be trustworthy, however after I was looking for recipes utilizing stale bread, I discovered this one, and thought it will make a pleasant change for breakfast.
Since making it for breakfast, my husband requested if he may have it for pudding someday, as in for dessert. I duly complied, and he had two slices served with custard.
It’s typically the straightforward recipes and concepts that basically shine, and this recipe for Jam Fingers (Slices) didn’t disappoint, plus, it was really easy to make.
The recipe, resembling it’s, got here from an outdated cookbook which was my late mom’s, and is a group of recipes which have been despatched into Farmers Weekly, a farming paper/journal.
As somebody who bakes bread often, I inevitably have fine details of bread on the finish of the week that want utilizing up, as I hate throwing something away.
So, again to at the moment’s recipe; these are merely slices, or fingers of stale bread fried in butter till golden brown, that are then served with a sprinkling of sugar and heat jam.
That’s it. Like I mentioned earlier than, extra of an concept then a full recipe. Nonetheless, Mrs. Rogers of Wrexham, thought they have been ok to be despatched in to the cookbok, and the editor agreed!
I’ve deviated barely from her unique recipe, which I’ll share under. She suggests frying the bread in dripping, which I don’t have for the time being, so I fried mine in butter.
Additionally, she suggests that you simply lower the crusts off the bread – I did lower the crusts off the primary time I made this, however not the second time, because it was a small 1lb loaf of bread.
Anyway, I hope you’ll take pleasure in this easy, and fairly frugal classic recipe – it’s an effective way of utilizing up stale bread, and utilizing some scrumptious do-it-yourself jams too. Get pleasure from! Karen.
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Jam Fingers (Slices) Recipe
Jam Fingers (Slices)
Yield:
1
Prep Time:
5 minutes
Prepare dinner Time:
10 minutes
Whole Time:
quarter-hour
As common readers will know, I really like outdated, classic recipes, and at the moment’s recipe for Jam Fingers (Slices) is one, taken from a 50 yr outdated Farmhouse cookbook.
It is extra of a technique than a full recipe to be trustworthy, however after I was looking for recipes utilizing stale bread, I discovered this one, and thought it will make a pleasant change for breakfast.
Since making it for breakfast, my husband requested if he may have it for pudding someday, as in for dessert. I duly complied, and he had two slices served with custard.
It is typically the straightforward recipes and concepts that basically shine, and this recipe for Jam Fingers (Slices) didn’t disappoint, plus, it was really easy to make.
The recipe, resembling it’s, got here from an outdated cookbook which was my late mom’s, and is a group of recipes which have been despatched into Farmers Weekly, a farming paper/journal.
As somebody who bakes bread often, I inevitably have fine details of bread on the finish of the week that want utilizing up, as I hate throwing something away.
So, again to at the moment’s recipe; these are merely slices, or fingers of stale bread fried in butter till golden brown, that are then served with a sprinkling of sugar and heat jam.
That is it! Like I mentioned earlier than, extra of an concept then a full recipe. Nonetheless, Mrs. Rogers of Wrexham, thought they have been ok to be despatched in to the cookbok, and the editor agreed!
I’ve deviated barely from her unique recipe, which I’ll share under. She suggests frying the bread in dripping, which I haven’t got for the time being, so I fried mine in butter.
Additionally, she suggests that you simply lower the crusts off the bread – I did lower the crusts off the primary time I made this, however not the second time, because it was a small 1lb loaf of bread.
Anyway, I hope you’ll take pleasure in this easy, and fairly frugal classic recipe – it is an effective way of utilizing up stale bread, and utilizing some scrumptious do-it-yourself jams too. Get pleasure from! Karen.
Components
- 2 slices of stale bread
- Water
- 1 oz butter, salted is finest
- 2 tablespoons jam, warmed
- Caster sugar, to sprinkle (oprional)
Directions
- Minimize the bread into slices or fingers, about 3″ extensive by 2″ lengthy.
- Dampen both sides of the bread slices with a little bit water, however not sufficient to make the bread soggy or sodden.
- Warmth the butter in a frying pan, till scorching, however not smoking, after which add the bread slices and fry them over a medium to low warmth, turning over as soon as the underside is golden brown.
- Proceed frying till each side are a pale golden brown. Sprinkle with sugar if you happen to aren’t serving them with jam.
- While nonetheless within the frying pan, spoon the warmed jam over every slice and serve them scorching.
- These make a superb scorching pudding when served scorching with custard.
- The unique recipe is shared under:
Notes
The unique recipe says to chop the crusts off, and save them for one more time.
You may also use dripping on this recipe, as initially advised.
The recipe above is for one individual with two slices of bread for a single serving.
I managed to get 3 slices/fingers out of every slice of bread.
I used my very own do-it-yourself jam, Excessive Dumpsie Dearie final time I made these.
Any jam would work with this recipe, even marmalade too.
Diet Info
Yield 1
Serving Measurement 1
Quantity Per Serving
Energy 496Whole Fats 25gSaturated Fats 15gTrans Fats 1gUnsaturated Fats 8gLdl cholesterol 61mgSodium 509mgCarbohydrates 62gFiber 2gSugar 27gProtein 6g
