Skip to main content
Bread

Fried Bread Sippets

Fried bread sippets are small pieces of thick bread fried in dripping until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Fried Bread Sippets

Ingredients

Directions

Prepare

  1. Cut the bread into 2‑inch square pieces and shape them into triangles or crosses.

Fry and drain

  1. Melt the dripping in an iron frying pan over medium heat.

  2. Add the sippets to the pan and fry until they are light brown.

  3. Remove them with a slotted spoon and drain on a wire rack to avoid greasiness.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bread
Thick slices provide a sturdy interior that stays soft while the outside crisps.
Dripping
Fat conducts heat evenly and browns the bread surface while adding rich flavour.

The step that matters

Fry until light brown and drain on a wire rack. Bread absorbs fat quickly, so frying at a steady medium heat until golden keeps the sippets crisp rather than greasy. Draining on a rack lets excess fat drip away instead of pooling underneath.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes