Jam Fingers (Slices) – Crispy, butter fried bread slices served with warm, fruity jam, using stale bread. Great for breakast or for “Afters”
A Reader’s Recipe from Farmer’s Weekly and a Vintage Cookbook
As regular readers will know, I love old, vintage recipes, and today’s recipe for Jam Fingers (Slices) is one, taken from a 50 year old Farmhouse cookbook.
It’s more of a method than a full recipe to be honest, but when I was searching for recipes using stale bread, I found this one, and thought it would make a nice change for breakfast.
Since making it for breakfast, my husband asked if he could have it for pudding one day, as in for dessert. I duly complied, and he had two slices served with custard.
It’s sometimes the simple recipes and ideas that really shine, and this recipe for Jam Fingers (Slices) did not disappoint, plus, it was so easy to make.
The recipe, such as it is, came from an old cookbook which was my late mother’s, and is a collection of recipes which were sent into Farmer’s Weekly, a farming paper/magazine.
As someone who bakes bread regularly, I inevitably have bits and bobs of bread at the end of the week that need using up, as I hate throwing anything away.
So, back to today’s recipe; these are simply slices, or fingers of stale bread fried in butter until golden brown, which are then served with a sprinkling of sugar and warm jam.
That’s it. Like I said before, more of an idea then a full recipe. However, Mrs. Rogers of Wrexham, thought they were good enough to be sent in to the cookbok, and the editor agreed!
I have deviated slightly from her original recipe, which I will share below. She suggests frying the bread in dripping, which I don’t have at the moment, so I fried mine in butter.
Also, she suggests that you cut the crusts off the bread – I did cut the crusts off the first time I made this, but not the second time, as it was a small 1lb loaf of bread.
Anyway, I hope you will enjoy this simple, and quite frugal vintage recipe – it’s a great way of using up stale bread, and using some delicious homemade jams too. Enjoy! Karen.
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Original Recipe
Jam Fingers (Slices) Recipe
Jam Fingers (Slices)
As regular readers will know, I love old, vintage recipes, and today's recipe for Jam Fingers (Slices) is one, taken from a 50 year old Farmhouse cookbook.
It's more of a method than a full recipe to be honest, but when I was searching for recipes using stale bread, I found this one, and thought it would make a nice change for breakfast.
Since making it for breakfast, my husband asked if he could have it for pudding one day, as in for dessert. I duly complied, and he had two slices served with custard.
It's sometimes the simple recipes and ideas that really shine, and this recipe for Jam Fingers (Slices) did not disappoint, plus, it was so easy to make.
The recipe, such as it is, came from an old cookbook which was my late mother's, and is a collection of recipes which were sent into Farmer's Weekly, a farming paper/magazine.
As someone who bakes bread regularly, I inevitably have bits and bobs of bread at the end of the week that need using up, as I hate throwing anything away.
So, back to today's recipe; these are simply slices, or fingers of stale bread fried in butter until golden brown, which are then served with a sprinkling of sugar and warm jam.
That's it! Like I said before, more of an idea then a full recipe. However, Mrs. Rogers of Wrexham, thought they were good enough to be sent in to the cookbok, and the editor agreed!
I have deviated slightly from her original recipe, which I will share below. She suggests frying the bread in dripping, which I don't have at the moment, so I fried mine in butter.
Also, she suggests that you cut the crusts off the bread - I did cut the crusts off the first time I made this, but not the second time, as it was a small 1lb loaf of bread.
Anyway, I hope you will enjoy this simple, and quite frugal vintage recipe - it's a great way of using up stale bread, and using some delicious homemade jams too. Enjoy! Karen.
Ingredients
- 2 slices of stale bread
- Water
- 1 oz butter, salted is best
- 2 tablespoons jam, warmed
- Caster sugar, to sprinkle (oprional)
Instructions
- Cut the bread into slices or fingers, about 3" wide by 2" long.
- Dampen each side of the bread slices with a little water, but not enough to make the bread soggy or sodden.
- Heat the butter in a frying pan, until hot, but not smoking, and then add the bread slices and fry them over a medium to low heat, turning over once the underside is golden brown.
- Continue frying until both sides are a pale golden brown. Sprinkle with sugar if you aren't serving them with jam.
- Whilst still in the frying pan, spoon the warmed jam over each slice and serve them hot.
- These make a fabulous hot pudding when served hot with custard.
- The original recipe is shared below:
Notes
The original recipe says to cut the crusts off, and save them for another time.
You can also use dripping in this recipe, as originally suggested.
The recipe above is for one person with two slices of bread for a single serving.
I managed to get 3 slices/fingers out of each slice of bread.
I used my own homemade jam, High Dumpsie Dearie last time I made these.
Any jam would work with this recipe, even marmalade too.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 496Total Fat 25gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 61mgSodium 509mgCarbohydrates 62gFiber 2gSugar 27gProtein 6g
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