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Sippets are small pieces of dried toast or fried bread.
The slices of bread are toasted or fried, then cut into small cubes or into small triangles.
History
Sippets were a precursor to croutons.
They were sometimes put at the bottom of saucy, baked dishes so they could absorb some sauce.
They were popular in Colonial America right up to the Civil War era.
Also called:
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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