Plain Imitation Tipsy Cake
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This is a cheap and admirable dish for children.
Presented as published in 1880. 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
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 97. The excerpt below is the record exactly as published.
plain imitation tipsy cake can be made as follows : Take some stale bread and smear it over with gooseberry jam, or any other kind of jam ; pile it up in a dish, and soak it with some cowslip wine or raisin wine sweetened with a little sugar. Then pour a custard over the whole. A very cheap custard can be made by using half a pint of milk, an egg, a little arrowroot or cornflour
Cook this with the app: pantry check, scaling, and the assistant.