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Fried Bread Sippets

Fried bread pieces made by cutting bread into squares, shaping into triangles or crosses, and frying until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Bread Sippets

Ingredients

Directions

Prepare

  1. Cut the bread into two-inch square pieces.

  2. Shape the pieces into triangles or crosses.

Fry and drain

  1. Heat clean fat in an iron frying pan.

  2. Fry the snippets until they are a delicate light brown, about 15 minutes.

  3. Remove with a slotted spoon and drain well.

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
Forms the crisp, golden base that fries into the snippets.

The step that matters

Frying until a delicate light brown. Bread absorbs fat as it fries, so the cook must keep the fat at a steady temperature. Too hot browns the outside before the inside dries, and too cool makes the snippets greasy.

“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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