Tipsy Cake
From Hilda's "where is it?" of recipes, 1891
A nice supper dish.
Presented as published in 1891. 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
1135Calories
30 gProtein
208 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories1135 kcal
Protein30 g
Carbohydrates208 g
Fiber0.7 g
Sugars160 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Cholesterol474 mg
Sodium435 mg
Potassium1009 mg
Calcium649 mg
Iron3.1 mg
Magnesium71 mg
Phosphorus644 mg
Zinc3.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A299 mcg
Vitamin E1.5 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate59 mcg
Choline0.9 mg
Caffeine0 mg
Water523 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 12. The excerpt below is the record exactly as published.
Six Sponge Biscuits. ao Almonds (blanched), a wineglasses of Vanderhum. J lb. of Apricot Jam. I pint rich Custard
Cook this with the app: pantry check, scaling, and the assistant.