Tipsy Cake

Name: Tipsy Cake
Ingredients: 1 moulded sponge cake (a few days old if possible); A sufficiency of sherry or raisin wine; 4 tablespoonsful of brandy; 2 ozs. of white sugar; 2 ounces of sweet almonds, blanched; 1 packet of Bird’s custard powder; 1 pint of cream; J pint of new milk

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

2282Calories

21 gProtein

87 gCarbs

195 gFat

Full nutrition (35 nutrients)

Calories2282 kcal

Protein21 g

Carbohydrates87 g

Fiber7.1 g

Sugars59 g

Total Fat195 g

Saturated Fat98 g

Monounsaturated Fat52 g

Polyunsaturated Fat7 g

Omega-30 g

Cholesterol482 mg

Sodium98 mg

Potassium872 mg

Calcium440 mg

Iron2.2 mg

Magnesium181 mg

Phosphorus542 mg

Zinc2.8 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E15 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.3 mg

Folate25 mcg

Choline30 mg

Caffeine0 mg

Alcohol19 g

Water312 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 71. The excerpt below is the record exactly as published.

TIPSY CAKE. INGREDIENTS. 1 moulded sponge cake (a few days old if possible) A sufficiency of sherry or raisin wine 4 tablespoonsful of brandy 2 ozs. of white sugar 2 ounces of sweet almonds, blanched 1 packet of Bird’s custard powder 1 pint of cream J pint of new milk

Cook this with the app: pantry check, scaling, and the assistant.