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Fried Bread Sippets

Fried bread sippets are small bread pieces fried 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 2-inch square pieces and shape them into triangles or crosses.

Fry and drain

  1. Heat clean fat in an iron frying pan until hot.

  2. Fry the sippets until they are a delicate light brown, about 15 minutes, turning occasionally.

  3. Use a fish slice to remove them and drain well from the fat.

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
Frying crisps and browns the outside while the inside stays soft and tender.
Clean fat
Conducts heat evenly to brown the bread and adds rich flavour to the crust.

The step that matters

Fry until a delicate light brown. If the fat is too hot the outside burns before the centre cooks, and if it is too cool the bread soaks up excess fat and turns greasy. Turning them occasionally helps them colour evenly.

“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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