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Dessert

Bread, Tipsy

A slice of French roll topped with jam, soaked in sherry, garnished with almonds, and served with custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Raspberry and almond match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 552 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Bread, Tipsy

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Cut the French roll into thin slices and remove the crusts.

  2. Spread jam over each slice and stack them in a glass dish.

  3. Pour sherry over the slices until they absorb it.

Decorate and serve

  1. Decorate with blanched almonds cut into fine strips, placing some on top.

  2. Pour custard around the dish and serve.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raspberry + almondtop 7% of all pairs
    Smell alikestrong
    Cooked together552 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Raspberry + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together109 recipes

    Shared aroma: damascenone (apple, rose).

  3. Sherry + almondtop 12% of all pairs
    Smell alikemoderate
    Cooked together517 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

French roll
Forms the bread base that soaks up the sherry and holds its shape in the dish.
Jam
Adds sweetness and fruity flavour, and moisture that softens the bread.
Sherry
Soaks into the bread, adding moisture and a distinct aromatic, slightly sweet flavour.
Blanched almonds
Add a crisp texture and nutty flavour to the top of the dish.

The step that matters

Pour sherry over the slices until they absorb it. Bread that is too dry will not take up the sherry evenly, while over-soaked slices can turn soggy and collapse. Pour gradually and let the slices absorb it before adding more.

“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.

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