Custard Sippets

Ingredients

• an egg
• the third of a pint of milk
• sugar to taste
• flavouring to taste
• stale bread, as much as may be required

Method

1. 1

   Break an egg into a plate, beat it well, and mix with milk, sugar, and flavouring.

2. 2

   Cut stale bread into slices half an inch thick, soak them in the custard, then coat with flour.

3. 3

   Fry in hot fat until browned on both sides, drain on kitchen paper, and sift sugar over them before serving hot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 174. The excerpt below is the record exactly as published.

Custard Sippets. Cold Rolled Beef. Mustard and Cress. Salad. Hot Toast. New Potatoes. Dry Toast. Raspberry Hydropathic Brown and White Bread and Pudding. Butter. Cream. Bread and Milk. Cheese. _ _ . Marketing. For the Day.— Two heads of Lettuce ; a pennyworth of Watercress ; a half¬ pennyworth of boiled Beetroot; a half-pennyworth of small Salad; New Potatoes : a pennyworth of Parsley. For To-morrow.— A tin of Bovill’s Potted Hare (see Remarks on Potted Grouse, January 7th) ; Muffins (January 29th). Breakfast. — Pickled Mackerel (August 28th) ; Toasted Bacon (January 19th); Bread and Milk (January 25th). Luncheon.— Shepherd’s Pie, made of the remains of the pressed beef (January 12tli). Custard Sippets. — Break an egg into a plate, beat it well, and put with it the third of a pint of milk, sugar and flavouring to taste. Cut stale bread, as much as may be required

Cook this with the app: pantry check, scaling, and the assistant.