Tipsy Cake
From The Wilson cook book, 1941
Presented as published in 1941. 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 Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 39. The excerpt below is the record exactly as published.
Tipsy Cake While cakes are hot pour 24 cup wine (scuppernong or sherry) over them. Blanch % lb. almonds and stick about in cakes. Place cold cakes in large bowl and pour over the cakes cool custard.
Cook this with the app: pantry check, scaling, and the assistant.