vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tipsy Cake
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
43Calories
1 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories43 kcal
Protein1.1 g
Carbohydrates3.5 g
Fiber0.5 g
Sugars1.9 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol6.3 mg
Sodium17 mg
Potassium37 mg
Calcium17 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7.6 mcg
Vitamin E1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.2 mcg
Choline3.6 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 63. The excerpt below is the record exactly as published.
TIPSY CAKE. Soak a sponge cake in sherry wine. Pour over this a small quantity of boiled custard. Add blanched almonds, pile up with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.