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Bread, Tipsy
From Cassell's dictionary of cookery, 1892
Serves 2
This is a quickly-prepared and cheap dish. Probable cost is 1s. 3d.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
952Calories
17 gProtein
139 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories952 kcal
Protein17 g
Carbohydrates139 g
Fiber11 g
Sugars83 g
Total Fat36 g
Saturated Fat2.9 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol0 mg
Sodium860 mg
Potassium765 mg
Calcium246 mg
Iron4.2 mg
Magnesium214 mg
Phosphorus402 mg
Zinc2.5 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E19 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)3.3 mg
Folate64 mcg
Choline61 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 262. The excerpt below is the record exactly as published.
Bread, Tipsy. — Cut a French roll into thin slices, and pare off the crusts, leaving it a nice round shape ; spread raspberry, strawberiy , or currant jam over each slice, and pile them one on the other in a glass dish. Pour over them as much sherry as the bread will absorb. Ornament it round with blanched almonds cut into very flnc strips
Cook this with the app: pantry check, scaling, and the assistant.