Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Sippets à la Rr.ine
From [Modern cookery, in all its branches, 1884
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Having cut the bread as for common sippets
- a few spoonsful of thin cream, or of good milk
- fry it in fresh butter
Method
Spread the cut bread on a dish, and pour over it a few spoonsful of thin cream or good milk; let it soak for an hour, then fry it in fresh butter of a delicate brown, drain and serve the sippets very hot.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 33. The excerpt below is the record exactly as published.
SIPPETS 1 LA Rr.INE. Having cut the bread as for common sippets, spread it on a dish, and pour over it a few spoonsful of thin cream, or of good milk : let it soak for an hour, then fry it in fresh butter
Cook this with the app: pantry check, scaling, and the assistant.