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Sippets
From Cassell's dictionary of cookery, 1892
Serves 1
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
449Calories
20 gProtein
74 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein20 g
Carbohydrates74 g
Fiber3.5 g
Sugars6.4 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol7.1 mg
Sodium615 mg
Potassium332 mg
Calcium267 mg
Iron5.7 mg
Magnesium37 mg
Phosphorus206 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate59 mcg
Choline15 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1808. The excerpt below is the record exactly as published.
Sippets. — On an extremely hot plate put two or three sippets of bread, and pour over them some gravy from beef, mutton, or veal, if there is no butter in the dish. Sprinkle a little salt
Cook this with the app: pantry check, scaling, and the assistant.