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Tipsy Bread
From Cassell's dictionary of cookery, 1892
Serves 1
Best made 2-3 hours before serving.
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
990Calories
16 gProtein
160 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories990 kcal
Protein16 g
Carbohydrates160 g
Fiber7.6 g
Sugars125 g
Total Fat30 g
Saturated Fat2.5 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1 mg
Sodium1592 mg
Potassium660 mg
Calcium219 mg
Iron4 mg
Magnesium183 mg
Phosphorus339 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E15 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.6 mg
Folate53 mcg
Choline45 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2000. The excerpt below is the record exactly as published.
Tipsy Bread. — Take a stale roll. Pare off the crust, and cut it into rounds a quarter of an inch thick. Spread a little jam on each side of these, and pile them one upon the other in the centre of a glass dish. Sift powdered sugar thickly over them, and pom- upon them as much sherry as they will absorb. Blanch two or three ounces of sweet almonds
Cook this with the app: pantry check, scaling, and the assistant.