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Sippets
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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
234Calories
6 gProtein
52 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein6.2 g
Carbohydrates52 g
Fiber5.6 g
Sugars2.9 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Cholesterol1.2 mg
Sodium757 mg
Potassium382 mg
Calcium84 mg
Iron2.5 mg
Magnesium76 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate13 mcg
Choline28 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 301. The excerpt below is the record exactly as published.
Sippets. — Have ready a very hot soup-plate, lay on it two or three pieces of stale brown bread cut one inch square. Pour over them as much beef tea, or good clear gravy, as they will absorb
Cook this with the app: pantry check, scaling, and the assistant.